Honey-Glazed Cornish Hens - Recipes

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Results 1 - 10 of 11 for honey-glazed cornish hens

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1. HONEY GLAZED ROCK CORNISH HENS

Preheat oven to 375°F. Place hens skin side up in large ... minutes. Meanwhile, combine honey with remaining ingredients. Uncover hens ... frequently with honey glaze. Serves 4.

2. HONEY GLAZED CORNISH HENS

Heat oven to 350 degrees. Remove giblets. Rinse hens and pat dry. Sprinkle cavities ... combine butter and honey; brush on hens. Bake ... cook until thoroughly heated.

3. HONEY-GLAZED CORNISH HENS

Preheat oven to 350 degrees. Place hens, wing side up on ... golden brown (approximately 45 minutes). NOTE: This glaze also works well with ham.

4. DINNER FOR TWO

Rinse hens, pat dry. If desired ... for 30 minutes. HONEY GLAZE: In small saucepan cook ... hens and roast for 5 more minutes. Serve with rice.

5. HONEYED CORNISH HENS WITH HERBED VEGETABLES

Rinse hens; pat dry with paper ... minutes. Meanwhile, prepare Honey Glaze. Place mushrooms and zucchini ... 2 minutes more. Remove from heat.

6. LACQUERED CORNISH GAME HENS

Serves 6. Preheat oven to ... cavity of each hen; salt and pepper inside. Arrange hens on a rack in a ... side up. Mix glaze ingredients. Set aside 1 1/2 ... garlic. Serve with sauce.

7. APPLE HONEY GLAZED HENS

Mix cider and ginger; boil ... cup. Stir in honey and butter. Season hens with salt and pepper. Stuff ... roasting pan. Pour glaze over hens. Bake at 375 degrees for 55-60 minutes.

8. ORANGE GLAZED CORNISH HEN

Marinate in refrigerator over night. ... 4 servings. 2 hens. Mix first 8 ingredients ... peeled oranges and cooked pea pods. Serve Chardonay wine.

9. GLAZED CORNISH HENS

Thaw hens; wash and pat dry. ... combine pineapple juice, honey, soy sauce, sesame seeds, ... Place hens on platter; top with remaining sauce.

10. GLAZED CORNISH HEN WITH ORANGE AND WILD RICE STUFFING

Thaw hens completely, if frozen. FOR STUFFING: ... done. MEANWHILE: Combine honey, remaining 1/3 cup orange ... 10 minutes with glaze. Heat remaining stuffing to ... done at the bone.

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