Cornish Game Hen Recipe with Apricot Glaze (2024)

FAQs

Should I cover Cornish hens when baking? ›

Roast, uncovered, basting frequently with butter for 1 hour (if hen weighs over 1lb 2oz, roast 1 hour and 15 minutes) or until internal temperature on instant read thermometer reaches 180°F when inserted into inner thigh.

In a saucepan, mix sieved apricot jam, sugar, and cognac. Cook over moderate heat for 3 to 5 minutes, until thickened and sticky.

Do not rinse the skin or cavity of the bird, as doing so may spread bacteria in the sink and on the countertop. Once defrosted, remove bird from packaging and pat dry with a paper towel. Remove giblet bag from cavity and reserve for making sauces, etc.

You should use the hens 1-2 days after thawing. You can thaw cornish hens in their packaging in a sink full of cold water 4-6 hours before cooking.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Apple jam, strawberry or raspberry jam, or fig jam would all be good substitutes in dishes where the apricot flavor isn't as important. These fruit preserves can replace the sweetness and sticky texture of apricot jam, making them a good substitute for glazing applications.

For the glossy glaze, the ratio is 8.98 molecules of SiO₂ for every molecule of Al₂O₃. It's this ratio that determines whether a glaze is likely to be matte or glossy. As the SiO₂:Al₂O₃ ratio goes up, a glaze will move from matte to glossy. But you can't keep adding Silica forever.

One of the primary contributors to tough chicken meat is the age of the bird at the time of slaughter, Knight said. “As the [bird] gets older the muscle fibers become tough,” he said. “So a 2-year-old hen or 3-year-old farm rooster is going to be tough.”

What is the best way to eat Cornish hens? ›

Because of their small size, Cornish hens are perfect as a serving for one person or split in half when served with some delicious sides. I love pairing this easy roasted Cornish hen recipe with my Cinnamon Roasted Sweet Potatoes; Italian Oven Roasted Vegetables; or Brussels sprouts... Lots more ideas below!

A lot of the best qualities of a great roast chicken are accentuated in Cornish hens. Their flavor is often described as rich and moist with a hint of sweetness. Because they're harvested so young, Cornish hens' meat is exceptionally tender. Their high skin-to-meat ratio makes them remarkably succulent too.

Directions. Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen.

Recipe tips and notes

I know we were all raised to rinse our poultry in the sink with water before cooking but this is actually a good way to spread bacteria. There is no need to rinse the Cornish hens or any meat before cooking.

Lay a wire rack in the bottom of a big roasting pan and place 6 Cornish game hens on it. If you don't have a wire rack that fits the pan, bunch up a few pieces of aluminum foil and place these on the bottom of the pan. You can easily cut this recipe in half or a third if you only want to make 2 or 3 hens.

Poke a thin metal skewer or fork into the thickest part of the largest drumstick until it hits the bone. If the juices coming out are entirely clear, the chicken is cooked through. If you see even a trace of red, it needs more cooking.

Roasting Cornish hens on a wire rack set inside a baking sheet also helps elevate the birds so that the thighs cook as quickly as the breasts. Cornish hens are done when they reach an internal temperature of 165°F in the thickest part of the thigh and their juices run clear.

Roast in a 425 degrees F heated oven for 1 hour (or until the hens are cooked through and juices run clean), basting every 15 minutes with the broth. If you have a cooking thermometer, cooked Cornish hens will have an internal temperature of 165 degrees F. Allow the Cornish game hens to rest before serving.