Apricot Ginger Glazed Cornish Hens Recipes

APRICOT-GLAZED CORNISH HENS FOR TWO

Steps:

• Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a thermometer reads 180°. Cover and let stand for 5-10 minutes before serving.

APRICOT-GLAZED CORNISH HENS

Steps:

• In a large skillet, saute celery and onion in butter until tender; remove from heat. Add the bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten. , Stuff hens. Tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour. , Brush with preserves. Bake, uncovered, 30-45 minutes longer or until meat juices run clear, basting every 10-15 minutes. , If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired.

APRICOT-GLAZED CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
• Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
• Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
• Place hens on the prepared cookie sheet and cover with foil.
• Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

CORNISH GAME HENS WITH APRICOT SAUCE

Steps:

• Preheat oven to 450. Using kitchen twine, tie hens legs together; tuck wing tips underneath. Rub hens with a total of 1 tablespoon oil and 3/4 teaspoon thyme. Season with salt and pepper. Place hens, breast side up, on a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165, 35 to 40 minutes. Transfer to a platter. Cover loosely with aluminum foil; let rest 5 to 10 minutes.
• While hens are roasting, make sauce: In a large skillet with a lid, heat remaining oil over medium; add onion and garlic, and cook until soft, 3 to 5 minutes. Add wine, and simmer until reduced by half, 3 to 5 minutes. Add broth, cream, honey, lemon juice, and apricots; raise heat to high, and boil until mixture (including solids) is reduced to 2 cups, 12 to 15 minutes. Pour through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Return sauce to skillet; season with salt and pepper. Cover and keep warm.
• Meanwhile, prepare couscous according to package instructions. Add remaining thyme, and season with salt and pepper; fluff with a fork. Halve hens; serve with couscous and sauce.

GLAZED CORNISH GAME HENS WITH APRICOT PISTACHIO DRESSING

Steps:

• Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
• Adjust oven rack to upper middle position, and heat oven to 450 degrees.
• Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
• Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
• Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
• Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

MAHOGANY-GLAZED CORNISH HEN

Steps:

• Preheat oven to 450°. Place hen in a greased shallow roasting pan, skin side up. Combine butter, ginger and orange zest; rub under skin., In a small bowl, whisk preserves, vinegar, soy sauce and mustard. Reserve half of the mixture for basting. Spoon remaining mixture over hen; sprinkle with salt and pepper. Pour 1/2 cup chicken broth into pan., Roast 20-25 minutes or until a thermometer inserted in thigh reads 180°, adding broth to pan as necessary and basting with remaining glaze halfway through cooking. Serve with pan juices.

APRICOT GLAZED CORNISH HENS

Steps:

• heat oven to 375*F.
• in a medium bowl mix together all stuffing ingredients (except preserves, butter and wine).
• in a 1 qt saucepan melt 1/2 cup apricot preserves and 1/4 cup butter, stir into stuffing, add 2 to 3 tablespoons wine to moisten stuffing.
• stuff hens with stuffing, secure opening with toothpicks.
• tuck wing under hen, place hens breast side up in roasting pan, bake for 1 hour.
• meanwhile in same saucepan combine all sauce ingredients.
• cook over medium heat stirring occasionally until melted (2 to 3 minutes).
• brush hens with half of sauce and continue baking uncovered for 40 to 50 minutes or until hens are fork tender.
• if hens browning to quickly cover them loosely with aluminum foil.
• Serve with remaining sauce.

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

APRICOT GLAZED CORNISH GAME HENS WITH APRICOT RICE STUFFING

Steps:

• For glaze: Put 1/4 cup water, apricot preserve and cinnamon in a microwave safe bowl.
• Microwave on high about 20 seconds.
• Stir to blend.
• If not blending well, microwave another 10 seconds.
• Stir again till smooth.
• For rice: Sauté garlic, celery, onion, apricots in oil about 5 minutes.
• Add brown rice; sauté another 3 minutes.
• Add 2 cups chicken broth and 3-4 tablespoons of glaze sauce.
• Bring to a boil.
• Lower heat to a low simmer.
• Simmer covered 10-15 minutes.
• Add pilaf rice.
• Stir, cover and simmer 15-25 minutes or longer until liquid is absorbed.
• Allow to cool. (This could be done earlier in the day if you see fit).
• For Hens: Preheat oven to 400°F; line a 13 x 9 pan with foil and spray foil with cooking spray.
• Wash hens, remove giblets and pat dry.
• Sprinkle with garlic powder in and out of hens.
• Stuff with rice mixture.
• Brush with glaze mixture.
• To prevent over browning make a foil tent.
• Crease a sheet of foil crosswise through the center to form a tent leave 1-2 inches between top of hens so heat can circulate crimp on sides.
• Bake 30 minutes.
• Remove foil and brush with glaze.
• Bake uncovered until hens are tender and juices run clear, about 40-45 minutes, basting about every 10-15 minutes until glaze is used up.
• 2-4 servings depending on appetite.

APRICOT GINGER GAME HENS

Steps:

• In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.