Best 6 Walmart Cornish Hens Recipes

EASY CORNISH HENS

Steps:

• Mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. Pour and rub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over Cornish hens.
• Pour chicken broth and 1/3 cup lemon juice into a slow cooker.
• Place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. Arrange the remaining margarine cubes in the chicken broth mixture.
• Cook hens in the slow cooker on High for 4 hours or Low for 8 hours.

HONEY ORANGE CORNISH HENS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place game hen halves with skin sides up into a 9x13-inch roasting pan.
• Roast hens in the preheated oven for 35 minutes.
• Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
• Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

CORNISH HENS THE EASY WAY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan.
• Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).

ROASTED CORNISH GAME HENS WITH SAUSAGE STUFFING

Steps:

• Preheat oven to 375°F; spray baking pan with nonstick spray.
• Remove and discard giblets.
• Rinse and pat dry inside and out of the hens.
• Lightly sprinkle with salt and pepper; set aside.
• In a medium skillet, cook and stir sausage over a medium heat until no longer pink.
• Add the onion and celery.
• Cook until tender, about five minutes.
• Add stuffing mix, 1/3 cup of water, and 1/2 teaspoons of sage; mix well.
• Spoon warm filling evenly into the inside of the hens.
• Blend the 1/4 teaspoons of poultry seasoning with the butter.
• Rub evenly over the hens.
• Place the hens in a baking pan.
• Roast for 1 hour 30 minutes or until no longer pink and thermometer says 180°F Let stand for five minutes before serving.
• With a knife, split each hen length wise through the center of the breast and through the backbone, cutting just to one side of the backbone.

CORNISH HENS WITH WALNUTS

Steps:

• Preheat the oven to 450 degrees.
• Using the fingers, separate the skin from the breast meat to make a cavity for stuffing.
• Combine the walnuts, butter, mustard and Cognac in the container of a food processor or electric blender. Blend to make a paste. Fill the cavities with equal portions of the mixture. Tie up the birds or truss them neatly with string. Sprinkle with salt and pepper and rub them all over with oil.
• Arrange the birds breast side up in a shallow, heatproof roasting pan and scatter the necks, gizzards and hearts around the birds. Set the livers aside. Place the pan on the stove and heat until the oil sizzles. Put the birds into the oven and bake, basting often, about 20 minutes.
• Turn each hen on its side and continue baking, basting often, about 10 minutes. Turn each again and bake 5 minutes. Add the livers and cook 10 minutes longer. To test for doneness, lift one of the birds; the liquid from the inside should run clear.
• Untruss the hens and serve.

ASIAN GLAZED CORNISH GAME HENS

Steps:

• Combine first 7 ingredients in a large heavy duty zip-top plastic bag; add hens. Seal and chill 8 hours.
• Remove hens from marinade, reserving marinade. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. bring marinade to a boil in a small saucepan, remove from heat.
• Bake hens at 400º for 1 hour and 15 minutes or until hens are done, basting occasionally with marinade. Cover hens loosely with aluminum foil after 1 hour to prevent browning, if necessary.
• Remove hens from oven, and cover with foil; let stand 5 minutes.