Best Roasted Game Hen With Citrus Clove Glaze Recipes

ROASTED CITRUS-HERB GAME HEN

Roasted Citrus-Herb Game Hen image

Provided by Giada De Laurentiis

Time 1h5m

Yield 2 servings

Number Of Ingredients 16

Ingredients

2 (1 1/2 to 2-pound) Cornish game hens
1/4 cup olive oil
2 shallots, minced
2 tablespoons orange zest, from 2 medium oranges
2 tablespoons lemon zest, from about 3 lemons
2 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh mint leaves
1 teaspoon kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
2 cups low-sodium chicken stock
2 tablespoons Marsala wine or dry sherry
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/4 cup dried cranberries or currants
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, at room temperature

Steps:

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.
Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, and cranberries. Roast for 30 to 35 minutes, or until the leg juices run clear. Remove the game hens and set aside. Place the flour in a small saucepan. Whisk in the pan juices. Bring the juices to a boil over medium heat. Reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Whisk in the butter and season, to taste, with salt and pepper.
To serve, remove the kitchen twine and place the hens on 2 serving plates. Drizzle with the citrus-herb sauce.

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS

Contest-Winning Orange-Glazed Cornish Hens image

This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup orange juice
1/2 cup packed brown sugar
1/2 cup Madeira wine, sherry or chicken broth
2 tablespoons lemon juice
1 teaspoon ground mustard
1/4 teaspoon ground allspice

Steps:

Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.

Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.

CORNISH HENS WITH LEMON AND HERBS

Cornish Hens with Lemon and Herbs image

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 6

Ingredients

2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
1/4 cup loosely packed fresh flat-leaf parsley leaves
3 tablespoons unsalted butter
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

ROASTED GAME HEN WITH CITRUS-CLOVE GLAZE

Roasted Game Hen with Citrus-Clove Glaze image

Steamed broccoli and baked sweet potatoes are tasty accompaniments. Top slices of fruitcake with vanilla ice cream for dessert.

Yield Serves 2, can be doubled

Number Of Ingredients 7

Ingredients

1 lemon, very thinly sliced
1 1 1/2- to 1 3/4-pound Cornish game hen, halved, backbone discarded
1/3 cup all-fruit orange marmalade
2 tablespoons fresh lemon juice
1 1/2 tablespoons bourbon
1/2 teaspoon grated lemon peel
1/4 teaspoon ground cloves

Steps:

Preheat oven to 450°F. Arrange lemon slices on baking sheet in two 3 x 5-inch rectangles. Season Cornish game hen halves generously with salt and pepper. Place game hen halves, skin side up atop rectangles of lemon slices. Roast game hen halves 15 minutes.
Meanwhile, combine orange marmalade, fresh lemon juice, bourbon, grated lemon peel and ground cloves in heavy small saucepan. Simmer marmalade mixture over medium heat until thickened to consistency of glaze, about 4 minutes. Season marmalade glaze to taste with salt and pepper.
Brush game hen halves with marmalade glaze. Continue to roast hen halves until juices run clear when thighs are pierced and hen halves are deep brown, brushing 2 more times with marmalade glaze, about 10 minutes longer. Serve immediately.