Best Herbs De Provence Butterflied Game Hen Recipes

Cornish Game Hens With Herbs image

Provided by Derf2440

Categories Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

16 cloves, garlic, peeled
16 lemon wedges
8 small Cornish hens, about 1 lb. each
2 tablespoons olive oil
3 garlic cloves, smashed
2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
2 tablespoons chopped fresh sage or 1 teaspoon dried sage
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cups fat-free low-sodium chicken broth
2 tablespoons soy sauce, low sodium
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 tablespoon soft non-hydrogenated margarine

Steps:

Place 2 whole garlic cloves and 2 lemon wedges in each hen.
In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
Rub any extra over skin.
Arrange birds on baking sheets lined with parchment paper.
Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
Baste occasionally.
Place birds on a platter and transfer pan juices to measuring cup.
To make sauce, remove fat from pan juices.
Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
Cook a few minutes.
In a small bowl, combine flour and margarine.
Stir into sauce and cook until just slightly thickened.
Adjust seasonings.
Serve hens with sauce on the side.

Butterflied Cornish Hens with Fine Herb Gremolata image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 10

1/4 cup finely minced garlic
1/4 cup finely minced lemon zest
1/4 cup finely chopped tarragon
1/4 cup finely chopped parsley
1/4 cup finely chopped chervil
1/4 cup finely chopped chives
1 tablespoon olive oil
4 Rock Cornish game hens, butterflied
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

In a medium bowl, combine all ingredients and mix well. Preheat grill. Brush the hens with olive oil and season with salt and pepper to taste. Grill the hens over low heat until cooked through, approximately 10 to 12 minutes per side.
Serve each person a whole hen and sprinkle with the gremolata.

Herbs de Provence Butterflied Game Hen image

Provided by Carol Davis

Categories Wild Game

Time 1h20m

Number Of Ingredients 9

1 cornish game hen (butterflied)
1/2 stick butter, softened
1/4 c herbes de provence
zest from 1 lemon
juice from 1 lemon
3/4 lb heirloom baby potatoes (i like the tri-colored)
12 oz package of heirloom (or rainbow) baby carrots
salt and pepper, to taste
1 Tbsp olive oil

Steps:

1. Mix the softened butter with the herbs de provence, lemon zest, and lemon juice. Set aside.
2. In a medium bowl toss the potatoes and carrots with the olive oil and salt and pepper. Set aside.
3. To butterfly the game hen: place on cutting board breast side down. Using poultry shears, cut just to the right of the spine. Then cut on the left of the spine, removing it. Turn hen over and spread out, pressing on the breast bone to flatten.
4. Gently loosen the skin from the hen at the breast and thighs. Stuff the herb butter mix under the skin, using about half of it. Liberally salt and pepper hen.
5. In a large cast iron (or oven safe pan) melt half the remaining butter until almost smoking (don't burn it). Place game hen breast side down and sear for at least two minutes.
6. Turn hen over and surround with potatoes and carrots, and dot hen with remaining butter. Place in a 475 degree oven and roast for 45 minutes to an hour, or until internal temperature is 165 degrees basting occasionally with pan juices.
7. Allow to rest 10 minutes. Place hen on cutting board breast side up and cut hen in half down the breast bone. Serve with potatoes and carrots.