I bought some Cornish hens, but not sure how too cook them, or what too cook them with.. So any recipe you wanna share with me, Our tummies will be forever thankful
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I like rubbing them under the skin with ground sage (you can rub the outside too) and baking them. I think they bake at 350 for an hour unstuffed or an hour and a half stuffed. If you want to be super healthy you can put an onion in the cavity, or you can stuff with wild rice mixed with sauteed onions, sage, celery, apple, and nuts (or some combination thereof).
Tandoori Cornish Hens
Provided by: The South Beach Diet Online
"This robust entree was inspired by our favorite Indian dishes." Original recipe yield: 2 servings.
INGREDIENTS:
1 Cornish hen
1/2 teaspoon chili powder
pinch of salt (optional)
pinch of freshly ground black pepper (optional)
1 tablespoon fresh lime juice
1/3 cup fat-free plain yogurt
1 clove garlic, chopped
1/3 (1 inch) piece fresh ginger, coarsely chopped
1/3 small onion, coarsely chopped
1/3 teaspoon cumin seeds
1/8 teaspoon ground turmeric
lime, cut into wedges (optional)
fresh cilantro or parsley sprigs (optional)
DIRECTIONS:
Thaw the hen if frozen. Rinse, remove the giblets and neck, and pat dry. Make several slits in the skin, then split the hen in half along the breastbone. Mix together 1/3 teaspoon of the chili powder, salt, pepper, and lime juice. Rub the mixture all over the poultry and set aside for about 15 minutes.
In a blender, puree the yogurt, garlic, ginger, onion, cumin, turmeric, and the remaining chili powder. Place the poultry pieces in a bowl and add the yogurt mixture. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
Preheat the oven to 400 degrees F. Place the hen, skin side up, on a rack in a roasting pan. Spoon the yogurt mixture over it from time to time until thoroughly cooked, 45 to 60 minutes or until the hen is very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot.
Remove the skin before eating, and garnish with lime and cilantro or parsley, if using.
I use sugar free apricot preserve and ground sage and slather it all over the hens and then bake them. VERY yummie
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OOOOOOOOOOO Thank you ladies! My mouth is watering with all the recipes!
I will eventually try them all...Nicole, I LOVE the flavor of Sage, so yours sounds EXTRA yummy, I am going too be making this sometime this week for supper!
but...... Constance!What does Olive oil taste like? I have seena MANY cooking shows use this, and use it ALOT... but what does it taste like, and what is the difference between Olive Oil, and Extra Virgin Olive oil?
Again........ Thank you all so much!
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Olive oil has a good flavor. I really do not know how to compare it to anything.
We use it for everything. We use extra virgin oil because it has more flavor.
I find using it on most dishes helps them to stay juicy and not to dry out.
It is also very healthy for you. I would say for your first time using it use the regular olive oil and work your way up to the virgin or extra virgin oil. I have never used it cooking with beef so dont know about that one.
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ME 30 DH 36
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Here is a recipe I did with Cornish Hen and it was great.
Orange Glaze Cornish Hens
1 tsp paprika
1/2-1 cup Orange Juice concentrate (the frozen kind, softened)
2 Tbsp firmly packed brown sugar
2 Tbsp chopped parsley
1/4 cup soy sauce
1 tsp ground ginger
1 Tbsp cooking sherry (optional)
Rinse hens and pat dry. Place hens in large container with lid. In seperate bowl mix together above ingredients, stirring to blend well. Can use whisk if you wish. Pour over hens and inside cavity. Marinade for 1 or more hours, coming back to spoon mixture over hens and inside cavity. Remove hens from marinade and place in baking dish. Brush marinade liberally over hens and inside cavity. Bake at 350 for approx. 1 hour. May continue to baste with marinade if you wish throughout baking. **Another option** You may also place the hens on a rotisserie. Bake according to rotisserie directions.
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Anyone have a good Cornish Hen recipe 
Low Carb one preferably.
