Garlic-Lime Cornish Game Hens

by Sherry Riter in Chicken,Cooking  ,Food,Fruit,Recipe

Since I’m sharing a billion photos showing you every step of the way, let’s just get started on this very delicious recipe.

Garlic-Lime Cornish Game Hens


If you like cilantro, you will love this recipe.

Slice onions and spread over the bottom of a roasting pan.

create a bed of onions

Clean and roughly chop fresh cilantro.

In a small bowl, combine cilantro,

salt,

cumin,

cayenne pepper

Create zest by carefully removing just the green skin from the lime.
Be sure not to include any of the bitter white that lies beneath the lime’s skin.

Add to mixture in small bowl

Clean inside and outside of Cornish hens with cold water.
Pat the hen dry and be sure that the water is drained from the inside cavity.

Slide your fingers between the skin covering
the breast area to separate it from the meat of the hen.

Divide the ingredients in the small bowl into four equal parts.

Gently fill the pocket you created above the breast of each hen with one part of the spice/herb ingredients.

Add a fat onion slice in the body cavity.

Connect the legs by cutting a 1/2 inch slit all the way through
the skin next to the body cavity opening of the hen.

Slip one leg through the hole from one side and

slip the other leg through the hole coming from the other side (see photos).
This will help the legs cook close to the body.

Put the hens in the onion lined pan.
Smear butter on skins.

Pour broth in pan around the hens.

Sprinkle with salt and pepper to taste.

Add 2 fat slices of lime on top of each hen.

Add garlic (optional) around hens and into the broth.
Cover roasting pan with lid.

Cook the hens for 30 minutes at 400 degrees Fahrenheit.
Cut temperature back to 350 degrees Fahrenheit
and cook for 1-1/2 to 2 hours longer.

Not only is it pretty,

but it is very moist and tasty.

I see you drooling.

Here, take a bite.

Garlic-Lime Cornish Game Hens

Ingredients:

2 large onions, sliced

4 Cornish game hens thawed

1-2 tablespoons chopped fresh cilantro

2-3 tablespoons finely chopped lime zest

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

4 fat slices of onion

4-8 tablespoons butter

½ teaspoon salt – to taste

½ teaspoon pepper – to taste

12 oz cup chicken stock

2 tablespoons minced garlic – optional

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Slice onions and spread over the bottom of a roasting pan.

Clean and roughly chop cilantro. In a small bowl, combine cilantro, salt, cumin and cayenne pepper and finely chopped lime zest. Be sure not to include any of the bitter white that lies beneath the lime’s skin.

Clean inside and outside of Cornish hens with cold water. Pat the hen dry and be sure that the water is drained from the inside cavity. Slide your fingers between the skin covering the breast area to separate it from the meat of the hen. Divide the ingredients in the small bowl into four equal parts. Gently fill the pocket you created above the breast of each hen with one part of the spice/herb ingredients. Add a fat onion slice in the body cavity.

Connect the legs by cutting a 1/2 inch slit all the way through the skin next to the body cavity opening of the hen. Slip one through the hole from one side and slip the other leg through the hole coming from the other side (see photos). This will help the legs cook close to the body.

Put the hens in the onion lined pan. Smear butter on skins. Sprinkle with salt and pepper to taste. Add 2 fat slices of lime on top of each hen. Pour broth in pan around the hens. Add garlic (optional) around hens and into the broth. Cover roasting pan with lid.

Cook the hens for 30 minutes at 400 degrees Fahrenheit. Cut temperature back to 350 degrees Fahrenheit and cook for 1-1/2 to 2 hours longer. Serve hot.

Tip: After removing the hens from the pan, the excess broth can be used to make gravy or for cooking rice and pasta.

The Redhead Riter

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This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 7 comments… read them below or add one }

1 TJ May 19, 2011 at 6:33 am

Tom has been wanting these so I guess mom will try, you make every thing look so good!! I had the cake you made and it was divine!!! Thank you for making it for me.

I have lost 9 lbs! I think being sick helped,lol. I bought myself a plate and bowl from walmart. It is one of their summer dishes. I have a flower plate and a deep pink bowl with a wavy top. The plate will keep my portions small, so will the bowl. Plus it looks so happy.

Good nite, I love you

Mom

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2 Anonymous May 19, 2011 at 11:06 pm

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3 The Zany May 19, 2011 at 11:19 pm

You're killing me. I LOVE cornish game hens!! Never tried it with cilantro though..and I'm a huge cilantro fan as well. I'm adding this to my list of things to make.

You need a microplane grater/zester woman! Takes up all the zest without the fingers. I highly recommend it.

I love the quality of these photographs. It really makes the reader feel like we're watching the whole process in person.

*mouth waters* Gimme.

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4 Terri May 22, 2011 at 2:49 am

Oh my gosh how yummy. This looks delicious, love all of the photos.

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5 Bev May 31, 2011 at 11:15 pm

And yes, I was and am drooling. I will definitely have to try this recipe. It looks like the perfect dish to serve guests as well. Thanks, Red!

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6 Cynthia October 25, 2014 at 1:36 pm

Love the way you explain your recipes, not to mention the pictures… I love it… 😉

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7 Sherry Riter October 26, 2014 at 2:15 am

Thank you so much Cynthia! {{{hugssss}}}

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