Rock Cornish Game Hens are also known as poussan and are just 1 month old chickens, and weigh approx 1 pound.
They are hybrids that produce more breast meat quickly, and have an average lifespan of 30 days.
These are super tender and super easy to ruin through over cooking..here are some easy recipes that are adaptable for other fowl and some game birds.
GOLDEN CRISP CORNISH HENS
4 game hens
1 cup plain yogurt
2tsp ground sage
2 tsp ground thyme
2 tsp garlic powder (optional)
1 cup all purpose flour
1 cup olive oil
sea salt and crushed black pepper
Remove any giblets for the hens and wash inside and out in cold fresh water.
Pat dry then season inside with sea salt and pepper.
Meanwhile place the flour, herbs, and garlic powder in a large plastic bag.
Brush each hen well with the yogurt and then shake one at a time in the bag of seasoned flour, until well coated.
PREHEAT OVEN 350FMIDDLE SHELF
Place the birds onto a greased roasting pan, breast side up and not touching and drizzle with olive oil.
Bake for 1 hour or until golden
Serve with buttered noodles and or a green salad
VARIATIONS: USE ANY SPICE AND HERBS OF CHOICE/SEASONAL
EAST-WEST BROILED GAME HENS
This is a marinade that makes them juicy and tender
4 game hens cleaned and cut in halves or split down the back
1 cup low salt soy sauce
1 1/2 cups water
3 cloves garlic smashed
4 scallions minced
2 inches fresh ginger grated
1/2 tsp red pepper flakes
Combine all of the above using just 1/2 cup water and marinate the hens for 1 hour in a shallow broiling/roasting pan.
Broil 4 inches from heat turning often and basting with the marinade.
For up to 40 minutes or until they are a rich brown and crispy.
Remove the hens for the marinade and keep warm
4 tbsp dry sherry
1 tsp sugar
Add the remaining 1 cup water, sugar and the sherry to the marinade and cook over high heat until sauce boils and thickens.
Check for seasoning adding salt and pepper as needed.
Strain & Pour over the cooked hen pieces and serve.
Great with Asian rice or noodles or a great rice pilaf (fruit and nuts or vegetables added to steamed rice)
INDIENNE STYLE GAME HENS
4 whole game hens washed and patted dry
sea salt & ground black pepper
1tsp dried thyme
1 stick butter melted
Sprinkle the birds inside and out with salt, pepper and thyme.
Brush with the melted butter and place breast side up in a greased roasting pan and bake for 1 hour in a preheated 375F oven, basting regularly with the melted butter.
4 slices diced bacon
1 cup minced onion
3 cloves garlic smashed and minced
1 tbsp all purpose flour
1 tbsp sugar
1 tbsp curry powder
1 1/2 cups apricot nectar or orange or apple juice
2 tbsp lemon juice
MEANWHILE saute the bacon until almost cooked and add the onion and garlic until the onion are opaque.
Stir in the curry powder, flour and the sugar, adding the apricot nectar or apple juice and lemon juice . Stir well and bring mixture to boil and then simmer, stirring for 5 mins until mixture is a thick sauce.
Spoon half of the sauce over the hens after they have baked for 1 hour and cook for a further 10 mins.
Then spoon the remaining sauce over the hens to form a thick coating and bake for a further 10 mins or until the birds are tender and richly glazed brown.
Serve with steamed brown rice, salads, chutneys & etc.