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    You are in: Home / Cookbooks / Hens/Duck
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    11 Reviews |  By Derf

    Very nice dinner party for 8, yummy with rice pilaf and a spinach salad.

    Recipe #20116

    My favorite ... Cornish Hens. I think they are so under appreciated. Sweet succulent, individual "MINI" chickens. Well you know what I mean. These have great flavor and simple to make. Less time than a chicken, twice the WOW impact for dinner parties and just so good. You can serve 1/2 portions or whole chickens to each person. Serve this with some citrus wild rice and I love some roasted cauliflower or roasted brussels sprouts.

    Recipe #391748

    This is a recipe for cornish game hens with an Asian flair. The hens are roasted whole, then split to serve. Figure one hen for every two persons.

    Recipe #350139

    The classic herb combination can bring the smells and flavors of Thanksgiving to grilled turkey steaks or drumsticks, and makes a mini-holiday supper when applied to game hens. Note that rubbed sage and thyme are preferred over dried leaf herbs for their smooth texture here, but be sure that the container is fresh so the herbs have retained their potency. I found this recipe in Marinades The Secret Of Great Grilling. I have not tried this recipe, but I'm posting it for safe keeping.

    Recipe #366806

    Tasty way to prepare game hens, easy to prepare, crusty skin, with a sweet and sour glaze. Hope you like it, I know my fellow Jakes do.

    Recipe #366716

    These are delicious little hens with a buttery honey-orange glaze that makes them nice and crispy on the outside, and tender and juicy on the inside. This is a nice dinner to have with that special someone, served with a rice pilaf and a simple veggie dish.

    Recipe #82216

    I went looking for inspiration for my duck I bought for dinner. Eventually I found it on the bag the duck came in!

    Recipe #110165

    Lemon and rosemary infused hens basted with wine and garlic broth that is incredibly delicious- and easy to do

    Recipe #347022

    The original recipe came from "The 21 Cookbook: Recipes and Lore from New York's Fabled Restaurant" by Michael Lomonaco and Donna Forsman. I found the cooking time given was insufficient and the recipe made enough glaze for eight hens, never mind four! Obviously, I will be using the changes I made to the recipe. The end result was a big hit with my family and guests, though!

    Recipe #346888

    My favorite cooking appliance is the crockpot. It is so versatile and I am finding can be used for anything. I came up with this recipe and just made it last evening very easy. Only 4 ingredients.

    Recipe #343026

    This recipe was featured in an email today from the website.

    Recipe #334453

    Cutting down on meat portions is an easy way to cut calories. These Cornish Hens are split and marinated in a fragrant mixture of soy sauce, orange juice, garlic, onions and a small amount of oil. Broil quickly and serve with a tangy dipping sauce, if desired. Note: I have not made this recipe, was posted as a request from another 'Zaar member.

    Recipe #342068

    This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.

    Recipe #340878

    Per the writer of the recipe: The refreshing sauce Mom makes with thyme, lemon juice and butter gives these hens savory flavor throughout. The seasonings in this recipe also work great on a whole roasted chicken. Either way, the result is a mouth-watering feast. - Maria Costello, Monroe, North Carolina

    Recipe #340984

    May be done ahead of time and reheated. Serving size for this recipe is 1/2 bird per person.

    Recipe #339085

    Another favorite from the grill makes a wonderful dinner for two. Relatively easy to grill and so full of flavor. Goes well with sides of green beans and a Yukon Gold baked potato. Delicious with a Pinot Noir.

    Recipe #333462

    5 Reviews |  By Annacia

    This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.

    Recipe #268799

    A great variation for those "mini chickens" From Latin Flavors on the Grill by Douglas Rodriquez. Prep time includes marinating time

    Recipe #54165

    This recipe works equally well for a medium sized roasting chicken or four Cornish game hens. It has a lovely flavor and is as good for company as it is for family meals. (All butter or all margarine can be used. I use half and half simply to cut back on some of the calories but still retain the wonderful flavor.)

    Recipe #329809

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