Garlicky Smothered Cornish Hens

Name: Garlicky Smothered Cornish Hens
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 0 teaspoons cayenne pepper; 710 milliliters chicken stock, divided; 1 kilograms Cornish hens; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley, for garnish; 10 cloves garlic; 1 small green bell pepper, seeded and small diced; 4 servings Olive oil; 1 mediums onion, small diced; 4 servings Salt and freshly ground black pepper; 1 teaspoons sweet paprika; 237 milliliters white wine

Garlicky Smothered Cornish Hens might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 1006 calories, 64g of protein, and 70g of fat. From preparation to the plate, this recipe takes about 2 hours and 5 minutes. If you have onion, salt and pepper, flour, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. Garlicky Smothered Cornish Hens, Glazed Cornish Hens with Garlicky Radicchio, and Cornish Hens are very similar to this recipe.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Prepare the hens: In a mini food processor, pulse the garlic and 1 teaspoon salt to a paste. Using your fingers, make a pocket between the flesh and the skin of each Cornish hen. Stuff half the garlic paste between the skin and the flesh of the hens, evenly covering by pushing the paste along the flesh from the outside. Rub both hens all over with olive oil and sprinkle with salt and a grind of pepper. Cross the legs of each hen and tie together with kitchen string. Set aside and allow to come to room temperature for about an hour.

Ingredients you will need

Garlic Paste

Cornish Hens

Olive Oil

Garlic

Pepper

Salt

Dry Seasoning Rub

Equipment you will use

Food Processor

Kitchen Twine

In a baking dish large enough to hold both hens, mix together the remaining garlic paste, the bell pepper, onions, cayenne pepper, paprika, a pinch of salt and a grind or 2 of pepper.

Ingredients you will need

Cayenne Pepper

Garlic Paste

Bell Pepper

Paprika

Onion

Pepper

Salt

Equipment you will use

Baking Pan

Place the prepared hens on top of the vegetables in the pan and slowly pour in 2 cups chicken stock.

Ingredients you will need

Chicken Stock

Vegetable

Equipment you will use

Frying Pan

Place in the oven and cook until the temperature reaches 160 degrees F between the leg and the body of the hen when tested with an instant-read thermometer, about 40 minutes.

Equipment you will use

Kitchen Thermometer

Oven

Remove the hens from oven and remove from the pan to a plate. Cover lightly with aluminum foil to keep them warm while making the gravy. In a medium saute pan, melt the butter over medium heat.

Ingredients you will need

Butter

Gravy

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Add the vegetables from the baking dish and the flour.

Ingredients you will need

Vegetable

All Purpose Flour

Equipment you will use

Baking Pan

Whisk the flour briskly until it is combined with all the pan contents.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Frying Pan

Add the wine and let reduce. Take a sip of wine for yourself; you've worked hard. Stir in the remaining 1 cup chicken stock. Taste and season with salt and pepper, and then cook until the sauce has thickened to a gravy consistency, about 5 more minutes. To serve, remove the aluminum foil from the hens.

Ingredients you will need

Salt And Pepper