{"id":7707,"date":"2019-08-09T07:00:15","date_gmt":"2019-08-09T13:00:15","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7707"},"modified":"2019-08-09T07:00:15","modified_gmt":"2019-08-09T13:00:15","slug":"roast-pheasant-really-cornish-game-hens","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/roast-pheasant-really-cornish-game-hens.html","title":{"rendered":"Roast Pheasant &#8211; Really Cornish Game Hens"},"content":{"rendered":"<p align=\"LEFT\"><em>It is rare that you will have pheasants to roast.\u00a0 Cornish hens make a good pretend substitute!<\/em><\/p>\n<p align=\"LEFT\"><b>Cornish Hens I<\/b><b>ngredients: <\/b><\/p>\n<ul>\n<li>5 \u2013 6 Cornish hens, halved lengthwise through breast<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tsp pepper<\/li>\n<li>glaze<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Cornish Hens Directions:<\/b><\/p>\n<ol>\n<li>Place hens, cut side down, in a heavy shallow roasting pan<\/li>\n<li>Pat hens dry and sprinkle with salt and pepper.<\/li>\n<li>Put oven rack in middle position and preheat oven to 450\u00b0<\/li>\n<li>Roast until just cooked through, about 30 minutes.\u00a0When the juices run clear (when a thigh is pierced with a knife) and a\u00a0meat thermometer\u00a0registers 170\u00b0, the hens are done.<\/li>\n<li>Brush glaze on hens and roast 5 minutes more.<\/li>\n<\/ol>\n<div class=\"recipe-chicory-online mobile-expand-section\"><\/div>\n<div data-position=\"within\">\n<div id=\"structured-project__steps_1-0\" class=\"comp text-passage structured-content structured-project__steps mntl-sc-page mntl-block\" data-sc-sticky-offset=\"60\" data-sc-ad-label-height=\"24\" data-sc-offset=\"200\" data-sc-ad-track-spacing=\"100\" data-sc-min-track-height=\"250\" data-sc-max-track-height=\"600\" data-sc-breakpoint=\"54em\" data-sc-load-immediate=\"1\" data-sc-content-positions=\"[300,600,900,1200,1500,1800,2100]\" data-bind-scroll-on-start=\"true\">\n<div id=\"mntl-sc-block_2-0-20\" class=\"comp theme-recipevariation mntl-sc-block mntl-sc-block-callout mntl-block\">\n<div id=\"mntl-sc-block-callout-body_1-0\" class=\"comp mntl-sc-block-callout-body mntl-text-block\">\n<ul>\n<li><strong>Apricot Glaze:<\/strong>\u00a0Mix 1\/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.<\/li>\n<li><strong>Asian Accent:\u00a0<\/strong>Mix 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and 1 teaspoon of\u00a0sesame\u00a0oil. Brush the mixture over the hens and pour a little into the cavities before roasting.<\/li>\n<li><strong>Citrus Glaze:\u00a0<\/strong>Mix 1\/4 cup of thawed, frozen orange juice concentrate, 2 tablespoons of\u00a0Dijon mustard, and 2 tablespoons of\u00a0honey\u00a0until well-blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.<\/li>\n<li><strong>Garlic-Herb:\u00a0<\/strong>Mix 2 tablespoons of minced fresh\u00a0garlic, 2 teaspoons of finely\u00a0chopped fresh thyme, 2 teaspoons of finely chopped fresh rosemary, and 2 teaspoons of finely chopped\u00a0sage. Loosen the breast skin of each hen and rub one-quarter of the mixture under the skin of each bird.<\/li>\n<li><strong>Lemon-Basil:\u00a0<\/strong>Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and a sprig of fresh\u00a0basil\u00a0into each cavity.<\/li>\n<li><strong>Mexican Spiced:\u00a0<\/strong>Rub the outside of the hens with packaged\u00a0taco seasoning\u00a0and lightly coat with cooking spray.<\/li>\n<li><strong>Mustard-Herb:\u00a0<\/strong>Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried\u00a0tarragon, basil, and\u00a0thyme. Deglaze the pan after roasting with 3\/4 cup of white wine and serve with the pan juices.<\/li>\n<li><strong>Orange Glaze:\u00a0<\/strong> In a saucepan, combine 3\/4 cup orange juice, 1\/2 cup packed brown sugar, 1\/2 cup Madeira wine, sherry or chicken broth, 2 tablespoons lemon juice, 1 teaspoon ground mustard, 1\/4 teaspoon ground allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a thermometer reads 180\u00b0.<\/li>\n<li><strong>Orange Honey Glaze:<\/strong>1 teaspoon fresh orange peel (grated)1\/4 cup orange juice concentrate (thawed, undiluted), 3 tablespoons lemon juice, 2 tablespoons soy sauce, 2 cloves garlic (crushed and minced), 1 tablespoon honey, 1\/2 teaspoon onion powder, 1\/4 teaspoon dried thyme, fresh orange wedges. In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.\u00a0 Pour orange juice mixture over hens.\u00a0 basting every 10 to 15 minutes with cooking juices.\u00a0 Garnish with orange slices.<\/li>\n<li><strong>Grand Marnier:<\/strong>1 1\/4 cup orange juice,1 1\/2 cup chicken broth,1\/2 cup honey,1 large orange, sliced but not peeled,1\/2 cup grand marnier salt and pepper, 1\/2 cup orange sections. Rub the hens with salt and pepper and put 2-3 slices of orange into the cavity of each hen.\u00a0 Roast, basting frequently with a mixture of 1\/2 c orange juice and honey.\u00a0 \u00a0Remove the hens from the pan. Skim the fat from the pan juices and place the pan over direct heat. Add the broth and 1\/2 cup of orange juice.\u00a0Cook over high heat for 5 minutes and then add 1\/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1\/2 cup of orange sections (peeled) and heat them through. Place hens on bed of rice and pour a small amount of the sauce over the hens. Serve remaining sauce separately.<\/li>\n<\/ul>\n<p><strong>Serves:\u00a0\u00a0<\/strong> Plan on 1\/2 hen per person, except for teenagers.<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Many and varied<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"recipe-search-suggestions_1-0\" class=\"comp recipe-search-suggestions mntl-block\" data-tracking-container=\"true\">\n<p id=\"recipe-search-suggestions__heading_2-0\" class=\"comp recipe-search-suggestions__heading text-block\">Recipe Tags:<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>It is rare that you will have pheasants to roast.\u00a0 Cornish hens make a good pretend substitute! Cornish Hens Ingredients: 5 \u2013 6 Cornish hens, halved lengthwise through breast 1 tsp salt 1 tsp pepper glaze Cornish Hens Directions: Place hens, cut side down, in a heavy shallow roasting pan Pat hens dry and sprinkle &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/roast-pheasant-really-cornish-game-hens.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roast Pheasant &#8211; Really Cornish Game Hens&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[5],"tags":[44],"class_list":["post-7707","post","type-post","status-publish","format-standard","hentry","category-entree-chicken","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7707"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7707\/revisions"}],"predecessor-version":[{"id":7754,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7707\/revisions\/7754"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}