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Cornish game hens seem so upscale. These
require some effort in preparation, but the results are worth
Cornish Game Hens
- 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
- Cut hens into quarters and sprinkle both
sides with salt. Let stand for 10 minutes in a sieve. Rinse thoroughly.
- 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.
- 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.
- 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.
- Preheat oven to 375°F (190°C).
Line large baking pan with foil; grease thoroughly.
- Remove hens from pot and air dry on paper
- 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
- Bake for 30 to 35 minutes or until golden
brown and crispy.
- 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
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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