Cornish Hens



Spicy Apricot Stuffed Cornish Hens


3 (1 1/2 lb) Cornish hens

Tony Chachere's Creole Seasoning

Dried apricots

2 cups orange juice

1/4 cup honey

Melted margarine


Clean and rinse hens inside and out. Season cavity of each bird, then stuff each with apricots. Place hens in casserole dish lined with foil. Mix juice and honey. Pour one-third of juice mixture into each bird.

Season outside of each bird. Cover. Bake in 400 degree oven for 45 minutes. Uncover, baste with melted margarine and allow birds to brown for 15 minutes. To serve, slice each bird in half. Add a little cornstarch to pan drippings to thicken. Ladle sauce over meat and serve. Yields 6 servings.



Cajun Fried Cornish Hens  


4 (1.5 lb) Cornish hens, complete thawed

Tony Chachere's Butter and Jalapeno Injectable Marinade

Peanut oil for deep frying


Rinse hens and dry with paper towels inside and out. Inject each bird thoroughly with marinade. Let stand at room temperature for 30 minutes. Preheat oven to 200 degrees. Preheat oil to 375 degrees. Carefully place two birds in hot oil. Deep fry, turning occasionally, for 12 minutes. Remove from oil and test for doneness (180 degrees) by injecting meat thermometer in thigh. Place on baking sheet in oven to hold warm while other two hens are frying. Serve whole (4 servings) or halved (8 servings). Can be fried, wrapped in foil and chilled to reheat to serve at a later time.



Creole Cornbread Dressing


1 1/2 lb lean ground meat

1/2 lb chicken gizzards, chopped (optional)

4 onions, chopped

4 stalks celery, chopped

2 cloves garlic. minced

1 tablespoon Worcestershire sauce

3 cups chicken stock or broth

Tony Chachere's Creole Seasoning

1 13x 9 pan cornbread, crumbled

1/2 cup chopped green onion  tops


Prepare a 13 x 9 pan of cornbread. Fry meats in a Dutch oven. Add onions, celery and garlic and sauté 5 minutes. Add Worcestershire sauce, stock and season to taste. Bring to a boil, then lower heat and simmer one hour. Crumble cornbread and add to liquid. Stir to mix well. Add onion tops and adjust seasoning. Yields 12 servings.

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