Photo by Michele Borboa
Cornish game hens make great single servings. I recently came across these recipes, from Woman’s Day, which help you enhance them quickly with a variety of spice/glaze options.
Prep Time: 10 minutes
Cook Time: 1 hour
Basic Preparation Instructions
Start with four hens weighing 1 to 1-1/4 pounds each and a quick fix of your choice below. Roast the hens at 375 degrees F. for about 1 hour, or until the juices run clear when a thigh is pierced with a knife and a meat thermometer registers 170 degrees F.
Citrus Glaze
Mix 1/4 cup thawed, frozen orange juice concentrate, 2 tablespoons Dijon mustard, and 2 tablespoons honey until well blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.
Asian Accent
Mix 2 tablespoons soy sauce, 2 tablespoons chicken broth, and 1 teaspoon sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting as directed above.
Apricot Glaze
In a small bowl, mix 1/2 cup apricot jam, 2 tablespoons soy sauce, 2 tablespoons Dijon mustard, and 2 tablespoons honey. Roast hens as directed. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.
Mexican Spiced
Rub the outside of the hens with packaged taco seasoning and lightly spray with non-stick vegetable oil cooking spray. Roast as directed.
Lemon-Basil
Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and sprig of fresh basil into each cavity. Roast as directed.
Mustard-Herb
Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil and thyme. Roast as directed. Deglaze the pan with 3/4 cup white wine and serve with the pan juices.
Garlic-Herb
Mix 2 tablespoons minced fresh garlic, 2 teaspoons finely chopped fresh thyme, 2 teaspoons finely chopped fresh rosemary, and 2 teaspoons finely chopped sage. Loosen the breast skin of each hen and rub one quarter of the mixture under the skin of each bird. Roast as directed.
{ 6 comments… read them below or add one }
Can you make it taste like turkey?
These spice/glaze options are great to have on hand for a variety of dishes. I will definitely use on chicken breasts as Jan suggested.
Those are good suggestions…
After years of presenting Cornish game hens, I found they were a pain in the neck…not a whole lot of meat for a lot of effort manipulting through the bones and all. So these days when I have company, I prepare chicken breasts…boned and skinned, and sometimes I pound them down slightly with a mallet (the chicken between sheets of aluminum foil.
Then I lightly salt and pepper and flour and brown them. At that point I would use one of your excellent rubs. Those are all good. I agree with Scott…those rubs would work well on fish…
Great idea to include multiple glazes for this recipe! The apricot glaze looks really simple and really delicious. Then again, the garlic herb looks good too. Actually, they ALL look good.
I bet these rubs would work well on other types of meat or fish, as well.
I love this. Great way to spruce up a chicken, without it getting too repetitive.