Best Poached Cornish Hen With Zucchini And Carrot Spaghetti Recipes

ROASTED CORNISH HEN

Steps:

• Preheat the oven to 450°F.
• Pat the cornish hen dry (including cavity) with paper towels.
• In a small bowl, combine all dry rub seasoning mixture ingredients. Rub seasoning mixture over both sides and underneat the skin of the hen.
• Season the cavity of the hen with salt and pepper then stuff with one lemon wedge, head of garlic halved, and 3 rosemary sprigs.
• Tuck wing tips under the back of the hen; tie ends of legs together with twine.
• Put the chopped vegetables in a large roasting pan, then drizzle with oil. Season with additional salt and pepper to taste then pour in the dry white wine.
• Put the hens, breast side up, directly on top of vegetables. Make sure the hens are not touching the wine! Brush the hens on both sides with oil.
• Roast the hens and vegetables, uncovered, for about 50-60 minutes (depending on the size) or until the internal temperature reaches 165°F and the vegetables are tender. Rotating the pan halfway through roasting.

ROCK CORNISH HEN CACCIATORE WITH SPAGHETTI

Steps:

• Rinse Rock Cornish Hen and with breast up divide hen in half. I use kitchen shears cut through breast then fold flat and cut hen in half.
• Lightly salt and pepper hen and place in large frying with 1 tablespoon of extra virgin olive oil added. Just saute until slightly browned on both sides. You could prepare the hens in advance and bake as I did for my Rock Cornish Hen with Wild Rice, which see. Then rewarm the hens in the sauce.
• Cook spaghetti until done with a little salt added to water. I prepare large batches of spaghetti and then freeze in meal sized portions. I then just nuke with additional water when needed.
• SAUCE: Remove hen from pan and add all sauce ingredients except the water and grated cheese. Medium low simmer for 15 minutes to cook veggies.
• Add hens back to pan and medium low simmer for 40 to 60 minutes, covered or uncovered. Spoon sauce over hens occasionally. Add a little water at times to keep sauce moist.
• Plate and serve. I added some chopped Green Onion tops to garnish. Provide grated Parmesan or Romano Cheese to top, some Garlic Bread, and serve with a nice glass of Chianti Wine. Ciao

SPRINGTIME SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
• Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.

MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES

Steps:

• Preheat oven to 425°F.
• Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
• Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
• Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.

CORNISH HENS PROVENCAL STYLE

Steps:

• Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in one layer. Sprinkle the pieces with salt and pepper. When the oil becomes hot, add the pieces, skin side down. Cook over medium-high heat until lightly browned, about 5 minutes. Turn and cook 5 minutes more.
• Add the onions, leeks and garlic, and cook, stirring, until wilted, about 2 minutes. Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper. Stir and scrape the bottom of the skillet to dissolve any brown particles on the bottom. Cover closely, and simmer 10 minutes.
• Remove the thyme sprigs and bay leaf. If there is too much liquid, reduce the sauce a bit. Sprinkle with basil and serve.

SHEET PAN THANKSGIVING CORNISH HEN DINNER

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Spray a large sheet pan with cooking spray.
• Arrange potatoes, carrots, and onion on the sheet pan in a single layer. Drizzle with olive oil and sprinkle 1 tablespoon Italian seasoning on top.
• Mix butter and 1 teaspoon Italian seasoning together until well blended.
• Rinse hens well, inside and out, under cool running water. Remove bag from inside the cavity. Pat the hens dry with paper towels. Season the cavity with salt and pepper. Make a pocket between the skin and the meat with your fingers, being careful not to rip the skin.
• Divide butter mixture between the hens and place it between the breast meat and skin. Place hens on top of the potato and onion mixture. Season the outsides with salt, pepper, and remaining Italian seasoning. Place lemon inside the cavity of the hen. Pour chicken broth into the bottom of the sheet pan.
• Roast in the preheated oven until hens are nicely browned, 35 to 45 minutes. Tent the hens with foil during the last few minutes of cooking to prevent overbrowning, if needed. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
• Meanwhile, drain about 1/2 cup of the pan drippings from beneath the vegetables into a small saucepan to start the gravy. Bring to a boil. Mix flour and cold water together and add to the pan drippings, whisking until desired consistency is reached. Serve gravy alongside Cornish hens.

CHAMPAGNE-POACHED CORNISH GAME HENS WITH ARTICHOKES, POTATOES, S

Steps:

• Heat the stock, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepan over medium-high heat. Add the hen to the saucepan and heat to a boil. Place the saucepan in the oven.
• Bake at 350°F for 45 minutes or until the hen is cooked through. Remove the hen from the saucepan and keep warm.
• Place the stock mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the stock mixture through a sieve into the saucepan. Cook over medium-high heat until the mixture is reduced slightly.
• Stir the artichokes, potatoes, green onions, roasted garlic and butter in the saucepan and cook until the mixture is hot and bubbling.
• Cut the hen in half lengthwise. Place each half into a deep bowl. Spoon the vegetables and sauce over the hen halves.