Cornish Game Hens Ricardo Recipe - Allrecipes.com
Cornish Game Hens Ricardo Recipe
  • READY IN 9 hr

Cornish Game Hens Ricardo

Recipe by  

"There is no question in my mind, marinating for at least 24 hours makes a barbeque! I don't cook chicken until it's bone dry! Marinating makes the flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    9 hrs

Directions

  1. In a small bowl, combine the garlic, parsley, and 2 tablespoons olive oil.
  2. Rinse hens and pat dry. Rub remaining 1 tablespoon olive oil on the inside and outside of the hens. Stuff the garlic and parsley mixture under skin and around each bird. Season with salt and pepper. Place seasoned hens in an airtight, plastic container. Sprinkle with rosemary, and pour wine over birds. Cover, and refrigerate at least overnight to marinate.
  3. Preheat grill for low heat.
  4. Remove hens from marinade, and place on heated grill. Cook for 40 minutes, turning once, or until done.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2004

Very tasty and flavorful. We didn't have a grill, so we made it in the oven (450 for 25 mins then 350 for 30-40 mins), and it was delicious that way, as well. Very tender and juicy. Good luck!

 
Most Helpful Critical Review
Apr 13, 2006

Cornish Game Hen tastes great with just salt, pepper, and olive oil, in the oven as well. It comes out surprisingly moist and juicy. This version was very garlic and herb flavored, and maybe because of the strong flavor, we couldn't eat as much of it whereas we usually eat a whole bird each when it's cornish game hens. I love garlic though, so I didn't think it would be too much at all. This dish came out tender and moist, (used an oven) but missed something in flavor...it was almost so rich, yet still missing something flavorwise. I think we like the plain old salt and pepper version better after all that work and excitement of sticking herbs under the skin. Definitely has a distinct flavor to it and worth trying. Next time I'd be curious to stick other things under the skin...like maybe barbeque sauce or something more traditional like that!

 
Jul 18, 2004

I changed a few things on this. I marinated the hens overnight, and then rotissery grilled them (not cutting them in half) I basted the marinade on the hens while they were cooking. The flavor was incredible, and they came out moist and juicy.

 
Jan 25, 2004

I made this for my husband and I for Christmas dinner. We loved it!! The flavoring was subtle and wonderful after being grilled. We did grill a little longer than called for, but it still turned out soft and juicy. We will definitely have this again!!

 
Jan 11, 2006

I made this for our Christmas dinner, and it was fantastic! It was as beautiful as it was delicious. I served it with small red potatoes with the center peeled. My husband and three teenage daughters loved it. We live at a high elevation and so I'm not able to thoroughly cook chicken on a grill. I baked the cornish hens for 3 hours at 350. This is a definite keeper. It was much less time consuming than the usual turkey dinner. Thanks Richard for sharing your recipe!

 
Dec 19, 2005

Moist and delicious. Full of the perfect balance of flavors. I baked mine in the oven, covered. I had to feed 5 people who all very picky in different ways. They all loved it!

 
Dec 30, 2006

Moist and flavorful. Thanks for sharing.

 
May 20, 2009

Just ok. Nothing i would make again. Didnt care for the flavor that much.

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 49 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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