Cornish Hen Recipes

Cornish Hens with Maple-Mustard Glaze

2 tb Maple syrup1 1/2 tb Butter1 tb Dijon mustard1 ts Dried thyme; crumbled2 Cornish game hensSalt and pepper
Wild rice and winter squash are perfect with this easy and elegant entrée.
Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.
2 servings; can be doubled or tripled


Roasted Cornish Hens

• 4 garlic cloves, roughly chopped• Rosemary, chopped, as needed• Thyme, chopped as needed• 1 medium onion, chopped• Olive oil as needed• Juice of half a lemon• Salt & pepper to taste• 2 Cornish hens• 4 oz white wine• 4 oz chicken stock• 2 bay leaves• 1 tablespoon butter

Preheat the oven to 350. Divide the garlic, rosemary and thyme in half. Mix the onion with half of the garlic, rosemary, and thyme. Add some olive oil, the lemon juice, salt and pepper. Save the other half of the garlic, rosemary and thyme for the sauce. Brush the inside and outside of the hens with olive oil and sprinkle with salt and pepper. Fill the cavity of each hen with half of the onion mixture. Press it in with a fork or spoon. Trussing is not necessary. Roast the hens until the dark meat registers 175 degrees on a meat thermometer. This will take about 45 minutes but ovens and hens vary so use a thermometer. When done remove the hens from the roasting pan and cover with foil to keep warm. Place the roasting pan on the stove and deglaze the pan on high heat with the wine, scraping the browned bits off the bottom of the pan. Add the stock, the remainder of the garlic, rosemary and thyme, the bay leaves, salt and pepper. Cook on high heat until reduced by at least half. Finish the sauce with butter and strain.