Wednesday, December 16, 2009

Glazed Cornish Hens

4 Tbsp. apricot preserves **
2 Tbsp. balsamic vinegar
2 Tbsp. soy sauce
4 tsp. Dijon mustard
Salt and pepper
1/2 cup chicken broth
2 fresh or frozen (thawed) Cornish hens

Mix preserves, vinegar, soy sauce and Dijon mustard together in a small bowl until well blended. Set aside.

Remove package (containing neck, etc.) inside of each Cornish hen and discard. Rinse hens thoroughly and pat dry. With poultry shears or a sharp knife, split birds in half through the breast bone and back.

Place hen halves in greased baking dish with the bone sides down.

Stir sauce again until mixed thoroughly.

With basting brush, brush about 1/3 of the sauce on the hens. Sprinkle with desired amount of salt and pepper.

Pour chicken broth in bottom of baking dish - being careful not to rinse off basting sauce.

Roast at 450 degrees for 10 minutes. Brush with half of the remaining sauce. (If needed, add a little more chicken broth or water to bottom of roasting pan.)

Roast 10 more minutes. Brush with remaining glaze, adding about 2 Tbsp. water if the pan starts to get too brown.

Roast about 10 minutes longer or until a meat thermometer inserted into the thigh registers 180 degrees F.

Remove from oven and let stand for about 5 minutes.

** I have also used grape jelly and seedless raspberry jam and they were equally good in sauce. Can also use to glaze chicken pieces.


petrii said...

I have always wondered how to cook Cornish Hens, now I have a recipe, yay!! So glad you are back to posting. I've missed you so friend.

Love you,

Pug1 said...

Wow, that looks delish! CHEERS! Michele

steiff1001 said...

wow, that looks truly devine! i love your ragdoll cat's name! i have two ragdoll cats and a website all about them.

Learn Speaking English said...

Your blog is very good.

Shannon said...

Thank you for all your recipes. I found so many I liked. You are the best cook!