Wednesday, October 20, 2010

Roasted Cornish Hens With Cherry Port Glaze

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A very simple but elegant main dish for a Fall dinner party or family dinner.  Serve with a Gratin of Pearl Onions and Gruyere. and brussel sprouts or haricot verts.

The Pumpkin Flan With Pumpkin Seed Praline would be a killer dessert!


Yield: 4 servings
(serving size: 1/2 hen)


1/2 cup cherry preserves

1/2 cup port

1 tablespoon grated fresh ginger

1 tablespoon balsamic vinegar

2 (1 1/2-pound) Cornish hens

1 large onion

juice of 1 lemon


Early in the morning, remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat.  Chop 1 large onion and place in a large ziplock bag with the cornish hens.  Insert some of the onions in the cavity. Squeeze the lemon juice over the hens. Add some salt and pepper. Cover and place back in refrigerator.

Remove hens from the fridge at least an hour before cooking.  Discard the onions.

Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray.

Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally.

Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Set on wire rack on baking sheet. Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes.

Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.

Recipe adapted from CookingLight


  1. This looks fabulous! Can't wait to try this.

  2. Andrew,

    This is one of those recipes that looks complicated and is very simple. Try it one day when you have company and want something simple to make. Wild rice is also delicious with it.


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