Cornish Game hens...what dishes would go good with this?

Question

I am making Cornish game hens for the first time. What dishes would go along this this? How do you cook your hens?

Answer 1

Dressing or wild rice, broccoli or green beans sauteed with olive oil & freshly copped garlic & basil.

These are some ideas for the hens.

cook Time: 1 hours,

Ingredients:

    * Cornish hens

Preparation:

Basic Instructions

Here are some ways to quickly enhancee Cornish game hens (or roast chicken). Start with four hens weighing 1 to 1-1/4 pounds each and a quick fix of your choice below. Roast the hens at 375 degrees F. for about 1 hour, or until the juices run clear when a thigh is pierced with a knife and a meat thermometer registers 170 degrees F.

Citrus Glaze

Mix 1/4 cup thawed, frozen orange juice concentrate, 2 tablespoons Dijon mustard, and 2 tablespoons honey until well blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.

Asian Accent

Mix 2 tablespoons soy sauce, 2 tablespoons chicken broth, and 1 teaspoon sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting as directed above.

Apricot Glaze

In a small bowl, mix 1/2 cup apricot jam, 2 tablespoons soy sauce, 2 tablespoons Dijon mustard, and 2 tablespoons honey. Roast hens as directed. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.

Mexican Spiced

Rub the outside of the hens with packaged taco seasoning and lightly spray with non-stick vegetable oil cooking spray. Roast as directed.

Lemon-Basil

Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and sprig of fresh basil into each cavity. Roast as directed.

Mustard-Herb

Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil and thyme. Roast as directed.De-glazee the pan with 3/4 cup white wine and serve with the pan juices.

Garlic-Herb

Mix 2 tablespoons minced fresh garlic, 2 teaspoons finely chopped fresh thyme, 2 teaspoons finely chopped fresh rosemary, and 2 teaspoons finely chopped sage. Loosen the breast skin of each hen and rub one quarter of the mixture under the skin of each bird. Roast as directed.

Answer 2

Season them up well, inside and out, tie legs together, tuck wings under, and just bake like chicken, about 1 hour at 350ºF.

Orzo with Lemon and Parsley

This simple side dish is made with orzo, a slender pasta that resembles large grains of rice. In Italian, the word orzo means "barley."



1/4 cup extra-virgin olive oil

1 garlic clove, thinly sliced

1/2 lb. orzo, cooked

Finely grated zest of 1 lemon

Juice of 1 lemon

3 Tbs. finely chopped fresh flat-leaf parsley

Salt and freshly ground pepper, to taste



In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and sauté until fragrant but not browned, about 2 minutes. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.

Transfer the orzo to a serving bowl and serve warm. Serves 4.

--Williams-Sonoma

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LEEK AND WILD MUSHROOM STUFFING

The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.

1½ cups hot water

½ oz. dried porcini mushrooms*

1 cup (2 sticks) butter

1 pound fresh shiitake mushrooms, stems removed, caps sliced

1 pound button mushrooms, sliced

1 1/2 cups chopped leeks (white and pale green parts only)

6 garlic cloves, chopped

2 cups dry white wine

1 Tbsp. chopped fresh thyme

1½ ( 8oz.) French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices

1 large egg, beaten to blend

Combine 1½ cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.

Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.   Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.

To bake stuffing in turkey:

Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish:

Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.

* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

Makes 10 to 12 servings.

--Bon Appét*t, November 2002

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Green Beans with Bacon-Balsamic Vinaigrette

2 pounds green beans

2 bacon slices

1/4 cup minced shallots

3 Tbsp. coarsely chopped almonds

2 Tbsp. brown sugar

1/4 cup white balsamic vinegar

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g

Cooking Light, November 1996.

--Cooking Light Complete Cookbook

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Squash-Carrot Casserole

2 c. sliced yellow squash, cook and drain

1 c. sour cream

1 can cream of chicken soup

1 grated carrot

1 chopped onion

salt and pepper to taste

1 package of Pepperidge Farm herb stuffing

Cook and drain squash. Add next 5 ingredients. Butter a casserole dish and place a layer of stuffing on the bottom. Top with squash mixture. Repeat, ending with stuffing on top. Dot with butter and bake at 350 for 30-35 minutes.

Answer 3

I roast mine as I would a chicken.  For every 2 hens, I squeeze the juice of one lemon into 1/2 stick melted butter.  Brush the mixture over the hens.  Salt & pepper the hens - inside & out - & place a 1/2 of the squeezed lemon into the cavity of each hen.  If you have fresh rosemary, add a sprig of that too.  Roast in 350 degree oven until meat thermometer reads 180.

I like to serve with roasted new potatoes, asparagus or fresh steamed green beans.  

Have a great meal!

Answer 4

they are just baby chicken  what do you like with chicken?

Answer 5

I've always cooked them like my grandmother did, although she always put them whole, on a rack - and sometimes I'll cut them in half first.  But, always on a rack, at about 375 for maybe close to an hour, or until they're golden brown (I've never really timed it).  I keep basting them throughout:  orange juice and either orange marmalade or apricot jam (my grandmother used currant jam).   I'd like a crisp green salad, with a vignarette dressing .... mashed sweet potatoes ... steamed asparagus or broccoli.  Since those are all fairly light flavors, you could go with a heavier chocolate cake for dessert, or a pecan pie would be wonderful too!