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Roasted Cornish Game Hens

5 star rating
 

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Submitted by: Castranova

 

This meal is great for the holiday season but can be served year round. The glaze served over this dish is the perfect finish.
 

Ingredients

  • 3 Cornish game hens, trimmed and rinsed
  • 1/4 cup kosher or table salt
  • 2 quarts cold water
  • 1 tbsp butter
  • Cranberry Pecan Wild Rice stuffing, see separate submission
  • 1/4 cup dry white wine
  • Glaze:
  • 2 tbsp melted butter, divided
  • 2 tbsp whole berry cranberry sauce
  • 2 tbsp honey
  • 1 tsp balsamic vinegar
  • 2 tsp finely chopped thyme leaves

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Method

Place game hens in 2 1/2 gallon resealable plastic bag filled with water and salt. Seal bag and massage to distribute salt. Refrigerate 2-3 hours. Remove hens, rinse thoroughly and pat dry with paper towels. Preheat oven to 400 degrees. Spoon about 1/2 cup stuffing into cavity of each bird. Tie legs together with kitchen twine and place birds in a 9 x 12 or larger pan, breast side up. Mix glaze ingredient in a small bowl and brush over birds. Roast uncovered 1 1/4 hours or longer, until meat thermometer inserted in cavity registers 160 degrees; legs move easily, and juices run clear when thigh is pierced at joint. If additional liquid is needed during cooking time, add chicken broth. Remove birds from oven, brush with additional glaze, if any, and let rest for 10 minutes while preparing sauce. Pour pan juices from roasting pan to small saucepan, spooning off excess fat. Add remaining butter and wine, then simmer over medium high heat 2-3 minutes to blend flavors. Add more chicken broth, if needed. Cut each hen in half and serve with sauce drizzled over. Each half will have a half serving of stuffing.

 

Notes:

 

Number of Servings: 3-6

 

Submitted by: Castranova ()

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