Cornish Hens
The recipe Cornish Hens can be made in about 1 hour. This recipe makes 2 servings with 1570 calories, 86g of protein, and 108g of fat each. For $4.87 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. 16 people were impressed by this recipe. A mixture of black pepper, cornish hens, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 83%. Cornish Hens, Glazed Cornish Hens, and Grilled Cornish Hens are very similar to this recipe.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
Freshly ground black pepper
1 celery stalk, diced
1/4 cup chicken stock
2 1/2 cups cornbread
2 Cornish hens
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
Kosher salt
Olive oil
1 large Spanish onion, sliced
4 tablespoons unsalted butter
1 cup yellow onion, chopped
Equipment:
oven
roasting pan
kitchen twine
frying pan
bowl
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 425 degrees F. Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion. Pack the cavities of the hens with the cornbread stuffing. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper. Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh. Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together. Yield: 2 servings
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 425 degrees F.
3. Place the sliced onion in the bottom of a roasting pan.
4. Remove the giblets from the hens, and rinse them inside and out.
5. Remove any excess fat and leftover pinfeathers and pat the outsides dry.
6. Place the hens on top of the sliced onion.
7. Pack the cavities of the hens with the cornbread stuffing.
8. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
9. Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
10. Melt the butter in a large saute pan.
11. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl.
12. Add the onion mixture to the cornbread.
13. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
Nutrition Information:
covered percent of daily need
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