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How To make Butterflied Cornish Hens Rubbed with Lemon Garlic Butter
4 cornish game hens
butterflied
1 cup Lemon Garlic Butter :
at room temperature
2 tablespoons Ancho powder
****** Lemon Garlic Butter ****** 1 cup fresh lemon juice
8 tablespoons unsalted butter
2 tablespoons fresh garlic -- minced
salt freshly ground white pepper
Prepare a wood or charcoal fire and let it burn down to embers.
In a small saucepan over medium heat, bring the lemon juice to a boil and reduce to the consistency of honey. Set aside
In a food processor, blend the lemon syrup and garlic with the butter and season to taste with salt and pepper. Reserve.
Brush the hens with olive oil and season with salt and freshly ground pepper. Sprinkle with the ancho chile powder and grill skin side down over medium low heat, covered, for 15 minutes. The skin should be brown and crispy. Turn the hens over and cook an additional 5 minuets or until done. Remove from the grill and rub them generously with the room temperature LemonGarlic Butter.
How To make Butterflied Cornish Hens Rubbed with Lemon Garlic Butter's Videos
Lemon Garlic Rosemary Roast Chicken
Lemon Garlic Rosemary Roast Chicken Looking for a delicious dinner, but not looking to spend more than an hour in the kitchen. Well I have the perfect recipe for you. My simple quick and easy lemon garlic rosemary roast chicken has immense flavor and only requires the usage of simple ingredients, such as fresh lemon juice, garlic, rosemary, and italian seasoning just to name a few. Oh, and did I forget to mention this lemon garlic roast chicken is juicy and tender.
Lemon Garlic Rosemary Roast Chicken Full Recipe:
AMERICAN RANGE PRESENTS: Cooking w/ Chef Lee- Moroccan Spiced Cornish Hens
MOROCCAN SPICED CORNISH HENS
with Grilled Nectarine & Arugula Salad
FRESH SPICES ARE BEST!
INGREDIENTS:
2 cornish hens, rinsed and dried thoroughly, back bone and wing tips removed
1/2 tbsp ground cumin
1/2 tbsp garlic powder
1/2 tbsp cinnamon
1/2 tbsp chili powder
1/4 cup grape-seed oil
2 nectarines, thick sliced
4 cups wild arugula
1/2 medium red onion, thinly sliced
1/4 cup toasted pumpkin seeds
1 lemon, juiced
2 tbsp olive oil
salt
PROCEDURE:
Heat oven to 425 on convection setting. Heat grill to medium.
in a small bowl, combine spices with grape-seed oil. Season with salt. Cover the hens on both sides with the spice mix. Lay skin side up on a sheet pan lined with a wire rack.
Roast the hens for 15 minutes or until skin is browned and internal temperature reads 165. Let rest in a warm place for 10 minutes.
While hens are roasting, coat nectarine slices with a touch of grape-seed oil and season with salt. Grill for 1 minute on each side or until grill marks have appeared. Set aside.
In a large mixing bowl, toss arugula, red onion, salt, olive oil and lemon juice.
Plate 1/2 a hen per person along with nectarine slices, arugula salad. Sprinkle salad with pumpkin seeds.
Garlic Parmesan Roasted Game Hens | Calibama Cooking with Chef Lorious
Game Hens are a game change! Delicious, juice and always a hit.
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How To Make Perfect Roasted Cornish Hens | Tender, Juicy, & Delicious!
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2 Cornish Hens
2-3 carrots
2-3 stalks of celery
1 large yellow onion
rosemary/thyme/parsley
4 cloves of garlic
1 lemon
olive oil
salt
Compound Butter:
1 stick kerry gold butter (room temp)
1 tbsp each rosemary and thyme
2 cloves minced garlic
lemon zest
1 tbsp lemon juice
salt, pepper, garlic, onion powder, smoked paprika
1 tsp chicken bouillon
Gravy:
2 tbsps butter
2 tbsps flour
1/2 cup pan drippings
salt, pepper, garlic, onion powder (or cajun seasoning)
1 cup chicken broth
1/4 cup heavy cream
Roasted Chicken with Lemon and Garlic - Cooked on the Big Green Egg - 2019