Vietnamese Oven-Baked Cornish Game Hens

July 1, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Vietnamese Oven-Baked Cornish Game Hens. Some of the ingredients you’ll be needing to make this dish are Cornish Game Hens, Spices, White Wine, Shallots, MAGGI Seasoning Sauce, Sugar, Chinese Five Spice, Honey, Rice, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020!

Vietnamese Oven-Baked Cornish Game Hens
Cornish game hens seem so upscale. These require some effort in preparation, but the results are worth it.

Recipe Ingredients:
3 Cornish game hens
2 tablespoons salt
1 1/4 cups dry white wine
1 cup MAGGI Seasoning Sauce
1 cup peeled, finely chopped fresh ginger
2 shallots, finely chopped
8 cups water
1/2 cup granulated sugar
6 whole star anise pods
3 cinnamon sticks
3 tablespoons oyster sauce
1 tablespoon Chinese five spice
1 tablespoon ground black pepper
Juice from 1 lemon
2 tablespoons honey
2 tablespoons MAGGI Seasoning Sauce
Hot cooked rice

Cooking Directions:
1 – Cut hens into quarters and sprinkle both sides with salt. Let stand for 10 minutes in a sieve. Rinse thoroughly.
2 – Combine wine, 1 cup seasoning sauce, ginger and shallots in large bowl. Place hens in marinade; mix well. Cover; refrigerate for at least 2 hours or overnight.
3 – Combine water, sugar, star anise, cinnamon sticks, oyster sauce, Chinese five spice and pepper in large stockpot or Dutch oven. Bring to a boil over medium-high heat.
4 – Add hens to spice mixture; discard marinade. Cover; return to a boil. Turn off heat; let hens stand in hot liquid for 20 minutes to poach.
5 – Preheat oven to 375°F (190°C). Line large baking pan with foil; grease thoroughly.
6 Remove hens from pot and air dry on paper towels.
7 – Mix lemon juice, honey and 2 tablespoons seasoning sauce in small bowl until well combined. Brush mixture on both sides of hens. Place hens skin-side-up in prepared baking pan.
8 – Bake for 30 to 35 minutes or until golden brown and crispy.
9 – Serve with rice.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 450 Calories from Fat: 210 Total Fat: 24 g Saturated Fat: 7 g Cholesterol: 170 mg Sodium: 1380 mg Carbohydrates: 27 g Dietary Fiber: 0 g Sugars: 10 g Protein: 30 g.

Sunday’s Chicken Dinner Recipe – Tandoori-Spiced Game Hens

September 15, 2019 at 6:02 AM | Posted in chicken, Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Tandoori-Spiced Game Hens. Made using fresh Cornish Game Hens, Plain Fat free Yogurt, Curry Powder, Sweet Paprika, Bottled Puréed Ginger, and Puréed Garlic. Mix the ingrdients, Marinate the Chicken, and Bake! The recipe is from the Diabetes Self Management website where you’ll find a huge selection of recipes to please everyone! You can subscribe to the Daibetes Self Management Magazine, one of my favorites! I left a link at the bottom of the post where you can subscribe. So Enjoy and Make 2019 aHealthy One!

Tandoori-Spiced Game Hens

4 cups (32 ounces) plain fat-free yogurt
1 tablespoon curry powder
1 tablespoon sweet paprika
1 teaspoon bottled puréed ginger
1 teaspoon bottled puréed garlic
4 fresh Cornish game hens, all visible fat removed

1 – Combine yogurt with curry powder, paprika, ginger, and garlic in large bowl; mix well.

2 – Cut game hens in half by cutting through breast bone. Remove triangular breast bone; discard. Rinse hens.

3 – Place hens in resealable food storage bags. Divide yogurt mixture among hens; seal bags. Marinate in refrigerator 2 to 3 hours or overnight, turning bags once or twice.

4 – Preheat oven to 500°F. Remove hens from bags; discard marinade. Place hens, skin side down, on cutting board; brush off excess marinade. Place hens on racks lightly sprayed with nonstick cooking spray. Place racks in shallow baking pans. Bake 30 to 35 minutes or until no longer pink in center and juices run clear. Garnish, if desired, with fresh celery leaves.

Note: Remove the skin before serving to keep the fat at 4 grams per serving. With skin, the fat is 24 grams per serving, 7 of it saturated.

Yield: 8 servings.

Serving size: 1/2 game hen.

Nutrition Facts Per Serving:
Calories: 179 calories, Carbohydrates: 6 g, Protein: 28 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 110 mg, Sodium: 130 mg, Fiber: 1 g

Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
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Meanwhile back at the SayersBrook Bison Ranch……..Cornish Hens (4 pieces) 6.6 lbs

March 25, 2017 at 5:39 AM | Posted in SayersBrook Ranch | Leave a comment
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From the SayersBrook Bison Ranch website ( they have a new product, Cornish Hens (4 pieces) 6.6 lbs. This is just one of the new items you can now purchase at SayersBrook site! Along with the new items you can also find Elk, Bison, Wild Boar, Hams, and more! While at the site check out their recipes for a lot of the products. So check it out today! Now on to the new product, ……..Cornish Hens (4 pieces). Enjoy and Eat Healthy!




Cornish Hens 4 pieces 1.6 lbs each (6.6 lbs total)

Lots of flavor packed into these small birds. A Cornish hen would make a generous starter or light supper for one person; serve at least two per person for a generous main course. Prepare them as you would chicken. Roasting Cornish hen in the oven is easy and creates for a tender, delicious beautiful presentation.






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One of America’s Favorites – Cornish Game Hen

February 10, 2014 at 9:21 AM | Posted in chicken, One of America's Favorites | Leave a comment
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A Cornish game hen ready for the oven.

A Cornish game hen ready for the oven.

In the United States, a Cornish game hen, also sometimes called a Cornish hen, poussin, Rock Cornish hen, or simply Rock Cornish, is a hybrid chicken sold whole. Despite the name, it is not a game bird. Rather, it is a broiler chicken, the most common strain of commercially raised meat chickens. Though the bird is called a “hen”, it can be either male or female. A cornish hen typically commands a higher price per pound than typically sold chickens, despite a shorter growing span of 28 to 30 days, as opposed to 42 or more for regular chicken.
The Rock Cornish game hen or Rock Cornish hen is a cross between the Cornish Game and Plymouth or White Rock chicken breeds. This breed develops a large breast over a short period of time compared to game hens. Rock Cornish game hens weigh about 2.5 pounds after four to six weeks, at which time they are slaughtered.



The United States Department of Agriculture describes the Rock Cornish game hen or Cornish game hen as “a young immature chicken (less than five weeks of age), weighing not more than two pounds ready-to-cook weight, which was prepared from a Cornish chicken or the progeny of a Cornish chicken crossed with another breed of chicken.”




A roasted Cornish Game Hen

A roasted Cornish Game Hen

Most sources credit Alphonsine “Therese” and Jacques Makowsky of Connecticut for developing the small bird in the mid-1950s. A Saturday Evening Post article from July 1955 credited Mrs. Makowsky with coming up with the idea to breed the Cornish game chicken, a small bird with short legs and a plump, round breast that she had discovered in a book. The Makowskys began cross-breeding the Cornish game cocks with various chickens and game birds, including a White Plymouth Rock Hen and a Malayan fighting cock, to develop the Rock Cornish game hen, a succulent bird suitable for a single serving.
The musician and comedian Victor Borge was both an investor and promoter of the Rock Cornish Game Hen in its early years. His personal popularity helped change the bird from an exotic menu item into something a housewife might prepare herself.





Baked Cornish Game Hens

2 Cornish Game Hens
1/2 cup melted Butter, (Blue Bonnet Light Stick Butter)
1/2 Onion, chopped
1/2 stalk Celery, chopped
1/4 Green Bell Pepper, chopped
1 (4.5 ounce) can Mushrooms, drained
and chopped
2 Cloves Garlic, minced
1 tablespoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1 tablespoon chopped fresh Parsley
1/4 cup melted Butter, (Blue Bonnet Light Stick Butter)


1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano, thyme, and parsley.
3. Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9×13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
4. Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

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