Mahogany Glazed Cornish Hens Recipes

MAHOGANY GLAZED CORNISH HENS

Steps:

• Preheat oven to 450. Grease 15 1/2 x 10 1/2"-inch jelly-roll pan. With poultry shears or chef's knife, cut Cornish hen in half through breastbone and back. Place hen halves, bone sides down, in prepared pan.
• In small bowl, stir in preserves, vinegar, soy sauce, and Dijon until blended. Brush one-third of glaze over hen halves. Sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Pour chicken broth and 1/4 cup water into jelly-roll pan.
• Roast hen halves 10 minutes. Brush with half of remaining glaze. Add remaining glaze, adding more water (about 2 tablespoons) if pan is getting too brown. Roast 10 minutes longer or until thermometer inserted into thigh (without touching bone) reaches 180. Let stand 5 minutes.
• While hen halves stand, heat rice as label directs; leave in pouch. Cook watercress: In 12-inch skillet, heat margarine on medium-high until melted. Add watercress and cook, covered, until watercress begins to wilt (about 1 minute), stirring once or twice. Add ginger and cook 30 seconds, stirring.
• In bowl, mix warm rice and orange pieces. Place hen halves on 2 dinner plates. Stir pan drippings to scrape up brown bits. Pour drippings over hen halves; serve with orange rice and wilted watercress.

ROASTED CORNISH HEN WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
• Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
• Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
• Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.

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.