Best Rock Cornish Game Hens With Pineapple Stuffing For Grill Or Oven Recipes

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ROCK CORNISH GAME HENS WITH PINEAPPLE STUFFING FOR GRILL OR OVEN



Rock Cornish Game Hens With Pineapple Stuffing for Grill or Oven image

We love spit-grilling these little guys but also enjoy them baked! We usually serve them with rice pilaf or stir fried rice and green beans.

Provided by Mareesme

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 rock cornish game hens, thawed
1 (16 ounce) can pineapple chunks, drained
curry powder
salt and pepper
1/2 cup melted butter
2 1/2 tablespoons lemon juice

Steps:

  • Rinse hens and pat dry, removing innards; lightly salt and pepper inside and out.
  • Sprinkle pineapple chunks lightly with curry powder and stuff hens.
  • Truss hens and close cavity. Tie wings to body and legs to tail.
  • GRILL: Balance on spit and secure with holding forks. Grill over medium coals or on rotisserie in gas grill set at medium for 45 minutes to 1 hour, basting occasionally with melted butter mixed with lemon juice.
  • OR BAKE: Place bird on rack and bake in 325 dg oven for one hour or until tender, covering with foil if becoming too brown. Baste occasionally with butter/lemon mixture.
  • I have been told internal temperature should reach 160 dg., but have not tried this method.

Nutrition Facts : Calories 939.2, Fat 69.9, SaturatedFat 27.6, Cholesterol 397.7, Sodium 368.3, Carbohydrate 18.5, Fiber 0.9, Sugar 16.6, Protein 58

PINEAPPLE-STUFFED CORNISH GAME HENS



Pineapple-Stuffed Cornish Game Hens image

This recipe came from Hawaii and was recently published in the Taste Of Home magazine. It has a pineapple-coconut stuffing. It is golden brown and wonderfully moist with a sweet sauce. Prep & cook times are approximate.

Provided by keen5

Categories     Pineapple

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 13

2 (20 ounce) Cornish hens
1/2 teaspoon salt, divided
1 (8 ounce) can crushed pineapple
3 cups cubed day-old bread, 1/2 inch cubes, crusts removed
1 celery rib, chopped
1/2 cup flaked coconut
2/3 cup butter, melted divided
1/4 teaspoon poultry seasoning
2 tablespoons steak sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 cup water
1 tablespoon lemon juice

Steps:

  • Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
  • Drain pineapple, reserving juice.
  • In a bowl, combine the pineapple, bread cubes, celery and coconut.
  • Add 6 Tablespoons butter; toss to coat.
  • Loosely stuff hens; tie legs together with kitchen string.
  • Place on a rack in a greased shallow roasting pan.
  • Place remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.
  • Add poultry seasoning and remaining salt to remaining butter.
  • Spoon some of the butter mixture over hens.
  • Bake, uncovered at 350 degrees for 40 minutes, basting twice with butter mixture.
  • Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens.
  • Bake reserved stuffing with hens for 30 minutes; baste hens twice.
  • Uncover stuffing; baste hens with remaining butter mixture.
  • Bake 15-20 minutes longer or until meat themometer reads 185 degrees for hens and 165 degrees for stuffing in hens.
  • Remove hens from pan; keep warm.
  • Pour drippings into a saucepan; skim fat.
  • Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Serve sauce with hens and stuffing.

Nutrition Facts : Calories 1583.7, Fat 88.1, SaturatedFat 49.4, Cholesterol 678.7, Sodium 1833.6, Carbohydrate 75.3, Fiber 3.4, Sugar 40.5, Protein 119.6

STUFFED CORNISH GAME HENS



Stuffed Cornish Game Hens image

THIS ENTREE makes an ordinary day special. Whenever I cook Cornish hens for my husband and me, it stirs up warm memories of family times around the holiday dinner table. I bake the extra stuffing separately so we're sure to have enough. -Nancy Aubrey, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 15

1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter, divided
3 cups crumbled cornbread
3 cups soft bread crumbs
1 jar (2 ounces) diced pimientos, drained
1 cup chicken broth
1 large egg
1/2 teaspoon poultry seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each)
1 garlic clove, minced
1 teaspoon grated lemon zest
3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

Steps:

  • In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.

Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.

FRENCH - STYLE POT ROASTED ROCK CORNISH GAME HENS



French - Style Pot Roasted Rock Cornish Game Hens image

An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.

Provided by - Carla -

Categories     Poultry

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, sliced
1/2 cup diced lightly smoked bacon
2 rock cornish hens, just under 1 pound each
2 tablespoons melted butter
2 baby celery hearts, each cut into 4 pieces
8 baby carrots
2 small zucchini, cut into chunks
8 small new potatoes
2 1/2 cups chicken stock
2/3 cup dry white wine
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 tablespoon butter, softened
1 tablespoon all-purpose flour
salt & freshly ground black pepper
fresh herb, to garnish

Steps:

  • Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
  • Brush the hens with a little melted butter and season well.
  • Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
  • Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
  • Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
  • Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
  • Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
  • Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.

Nutrition Facts : Calories 828.5, Fat 37.7, SaturatedFat 13, Cholesterol 195.7, Sodium 419.1, Carbohydrate 74.7, Fiber 9.3, Sugar 8.9, Protein 40.9

STUFFED ROCK CORNISH GAME HENS WITH RHUBARB SAUCE



Stuffed Rock Cornish Game Hens With Rhubarb Sauce image

As a lover of rhubarb in pies, this recipe caught my attention as I'd never heard of using rhubarb in a savory dish. I wasn't sure how it would taste, but it turned out delicious. I've also made this recipe with bone-in chicken breasts. When rhubarb isn't in season, I substitute frozen rhubarb, thawed.

Provided by TasteTester

Categories     Poultry

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

4 lbs Cornish hens
salad oil
1 cup chopped onion
1 cup chopped celery
8 ounces herb seasoned stuffing mix
1 teaspoon salt
1 1/4 lbs rhubarb, cut up (or 2 cups frozen rhubarb)
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup sugar

Steps:

  • Preheat oven to 375°F.
  • Remove giblets and necks from hens. Rinse and drain well. Tuck neck skin of each hen under wings to secure it.
  • In 10-inch skillet over medium heat, in 1/4 cup hot salad oil, cook onion and celery until golden, about 10 minutes. Meanwhile, prepare stuffing mix as label directs; stir into onion mixture. Lightly spoon mixture into hens. Tie legs and tail of each hen together.
  • Brush hens generously with oil; sprinkle with salt. Place, breast side up, on rack in open roasting pan. Roast at 375°F for 1 1/4 hours or until a leg can be moved easily up and down.
  • Meanwhile, prepare Rhubarb Sauce. In 2-quart saucepan over medium heat, heat rhubarb, water, salt and cinnamon to boiling; cover. Reduce heat to low; cook 5-8 minutes for until rhubarb is tender, stirring frequently. Stir in sugar. Baste hens frequently with sauce during last 30 minutes of roasting. Remove strings. Serve with remaining sauce.

Nutrition Facts : Calories 892.8, Fat 17.4, SaturatedFat 4.4, Cholesterol 413.7, Sodium 1964.7, Carbohydrate 79.5, Fiber 5.4, Sugar 33.4, Protein 99

TENDER STUFFED CORNISH HENS



Tender Stuffed Cornish Hens image

I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. -Jenny Holliday, Roanoke, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 9

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
4 Cornish game hens (20 to 24 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice., Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil. , Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

Nutrition Facts : Fat 46 g fat (17 g saturated fat), Cholesterol 257 mg cholesterol, Sodium 1,618 mg sodium, Carbohydrate 41 g carbohydrate, Fiber 3 g fiber, Protein 45 g protein.

GRILLED CORNISH GAME HENS



Grilled Cornish Game Hens image

This recipe is great for summertime grilling. Game hens will melt in your mouth.

Provided by Suzanne

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 5h15m

Yield 4

Number Of Ingredients 11

½ onion, chopped
2 cloves garlic, peeled and chopped
1 cup lemon juice
½ cup olive oil
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon pepper
1 teaspoon celery salt
1 teaspoon salt
4 (1 1/2 pound) Cornish game hens

Steps:

  • In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g

HERB-BRINED CORNISH GAME HENS



Herb-Brined Cornish Game Hens image

Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. -Shannon Roum, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 24

2/3 cup kosher salt
1/4 cup packed brown sugar
12 whole peppercorns
5 fresh sage leaves
2 garlic cloves
1 fresh thyme sprig
1 fresh rosemary sprig
1 quart water
1-1/2 quarts cold water
2 large turkey-sized oven roasting bags
4 Cornish game hens (20 ounces each)
HERB BUTTER:
14 whole peppercorns
2 garlic cloves
3/4 cup butter, softened
3 tablespoons plus 1 teaspoon olive oil, divided
1/3 cup packed fresh parsley sprigs
3 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
2 tablespoons fresh thyme leaves
2 pounds fresh Brussels sprouts, trimmed and halved
2 small red onions, cut into wedges
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

Nutrition Facts : Calories 592 calories, Fat 39g fat (16g saturated fat), Cholesterol 199mg cholesterol, Sodium 474mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 49g protein.

ROCK CORNISH GAME HENS WITH APPLE JELLY GLAZE



Rock Cornish Game Hens With Apple Jelly Glaze image

Make and share this Rock Cornish Game Hens With Apple Jelly Glaze recipe from Food.com.

Provided by carolinajewel

Categories     Chicken

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 5

4 rock cornish game hens, thawed
1 1/2 tablespoons poultry seasoning
1 large onion, sliced
2 garlic cloves, minced
1 cup apple jelly

Steps:

  • Preheat oven to 350 degrees F.
  • Place full thawed game hens in a shallow baking dish.
  • Sprinkle liberally with poultry seasoning, then rub the seasoning onto the skin.
  • Scatter onion rings and minced garlic over the birds.
  • In a small saucepan, melt the apple jelly. Gently ladle the melted jelly over each hen.
  • Place in the middle rack of the oven. Periodically, baste the birds with the pan juices.
  • Roast 1 hour 15 minutes or until done. Let rest 5 minutes or so. Spit hens in half and arrange on platter or plates. Ladle some of the pan juices on the birds.

Nutrition Facts : Calories 457.4, Fat 23.5, SaturatedFat 6.5, Cholesterol 168.3, Sodium 95.8, Carbohydrate 32.1, Fiber 0.8, Sugar 22.4, Protein 29

FLATTENED CORNISH GAME HENS WITH GARLIC-CITRUS MARINADE



Flattened Cornish Game Hens With Garlic-citrus Marinade image

A delicious entree that is easy enough for a weekday dinner, yet pretty enough for a dinner party. Serve with stir-fried summer squash, a salad and french bread. The recipe comes from Bon Appetit.

Provided by Barb G.

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
4 teaspoons fresh thyme, chopped
fresh thyme, for garnish
3 garlic cloves, finely chopped
2 teaspoons lemons, zest of
2 teaspoons lime zest
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 rock cornish game hens, halved lengthwise

Steps:

  • Prepare BBQ (Medium heat).
  • Combine olive oil, chopped thyme, garlic,lemon peel, lime peel, honey, salt, and pepper in a baking dish and stir marinade to blend well.
  • Place hens on work surface and cover with plastic wrap and pound gently with mallet to flatten slightly.
  • Place hen halves in marinade in dish, using fingers, rub both sides of hens with marinade.
  • Let marinate 20 minutes at room temperature.
  • Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
  • Arrange hen on plates and garnish lemon wedges, lime wedges, and fresh thyme sprigs.

Nutrition Facts : Calories 464, Fat 36.9, SaturatedFat 8.4, Cholesterol 168.3, Sodium 373.9, Carbohydrate 2.7, Fiber 0.3, Sugar 1.5, Protein 28.9

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