Cornish Hen Recipes & Nutritional Information

Since Cornish hens are small chickens, just about any chicken recipe is appropriate for Rendezvous Farm Cornish hens.  The most significant difference will be cooking times.  In 2015 we will be introducing our Rendezvous Farm Cookbook that will have recipes for all the meat and egg products we sell.  For an example, a few favorite Rendezvous Farm Cornish hen recipes are provided.

 

Rendezvous Farm Game Hens

4 Rendezvous Farm Cornish hens

Salt and pepper to taste

lemon juice

olive oil

Preheat oven to 450 degrees.  Rinse the hens well, inside and out.  Pat thoroughly dry.  Season the cavities of the birds with salt and pepper and a squeeze of lemon juice.  Truss the birds.  Rub them all over with olive oil.  Place the birds in a roasting pan with plenty of room between them, and roast until they turn pale gold, about 30 minutes.  Check them frequently, and when they begin to give up fat and juices, use these to baste them, basting every 10-15 minutes.  Reduce heat to 350 and continue roasting until the birds are deep golden in color and their juices run clear when the thigh and leg joint are pricked with a sharp knife.  This will take 10 minutes for one pound birds and about 20 minutes for larger birds (if cooking less than 4 birds less cooking time is needed, so keep a close eye on bird color and juice flow to determine appropriate cooking time.)

 

Cornish Game Hens with Egg and Sausage Stuffing

4 Rendezvous Farm Cornish Game Hens

1 lb. ground pork

1 tsp. fennel seeds

1/4 cup finely chopped parsley

1 tbsp. finely chopped fresh sage

4 tbsp. unsalted butter, divided

1 leek, thinly sliced

1 cup thinly sliced celery

14-20 Rendezvous Farm quail eggs or 4 Rendezvous Farm chicken eggs, whisked

Preheat oven to 425 degrees.  Brown the sausage with the fennel seeds, breaking the meat into small pieces.  Season with salt, pepper, parsley and sage.  Pour into bowl and set aside.  Melt 1 to 2 tbsp. butter in pan, add leak and celery and sauté until veggies begin to soften.  Add the eggs and scramble.  Mix eggs with sausage.  Stuff each bird with the egg and meat mix.  Pull the flaps of fat at the tail end of the hens over the open cavity and skewer closed with a toothpick.  Pin wing tips to sides of bird with  a toothpick.  Place birds in a rack or roasting pan so they are not touching each other.  Melt 2 tbsp. butter and brush birds with the melted butter and season with salt and pepper to taste.  Roast about an hour until a meat thermometer inserted through the thigh or breast and into the center of stuffing reaches 165 degrees.

 

Sausage Stuffed Rendezvous Cornish Hens

1/4 lb. pork sausage

1/2 cup sliced mushrooms

1 cup Stove Top Stuffing Mix for Chicken (in the canister)

2 tbsp. shredded carrots

1/2 cup hot water

2 Rendezvous Farm Cornish hens

1 tbsp. olive oil

2 Tbsp. apple jelly

Preheat oven to 350 degrees.  Brown sausage with mushrooms in large skillet; drain.  Return to skillet.  Add stuffing mix, carrots and hot water; stir just until moistened.   Spoon stuffing mix evenly into hen cavities; close openings with skewers (toothpicks work well.)  Place hens, breast sides up, in shallow roasting pan.  Brush with oil.  Bake one hour; spoon jelly over hens.  Bake an additional 10 minutes or until thermometer inserted through breast into center of bird reads 180 degrees.

Nutritional Information, Cornish Hen, cooked, roasted, half bird (110 g)

Calories 147

Total Fat 4.3 g

Saturated Fat 1.1 g

Polyunsaturated Fat 1 g

Monounsaturated Fat 1.4 g

Cholesterol 117 mg

Sodium 69 mg

Potassium 275 mg

Carbohydrates 0 g

Dietary Fiber 0 g

Sugars 0 g

Protein 25.6 g