Cornish Game Hen Recipe with Apricot Glaze (2024)

FAQs

Should Cornish hens be cooked covered or uncovered? ›

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.

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.

To prevent loss of moisture, let chicken rest for 5 to 8 minutes before carving. To maintain a crispy, crunchy skin, do not tent bird with foil after removal from oven.

Because they are so small (usually about 20 ounces) it is quite simple. Place one or two hens on a microwave safe rack set in a baking dish (About 8X12 inches in size). Cover with a piece of wax paper and cook on high about 14 minutes or until the juices run clear rotating the dish once during the cooking.

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.

Practically, glazes can seal your clay bodies once fired, making them waterproof and food-safe. Many clay bodies are not vitreous without being glazed, meaning if you added liquid to an unglazed ceramic, it would leak through the pores. Glazes are made up of three ingredients: glass-formers, fluxes, and stabilizers.

The current official definition of a Cornish hen is as follows: A “Rock Cornish game hen” or “Cornish game hen” is a young, immature chicken (less than 5 weeks of age), of either sex, with a ready-to-cook carcass weight of not more than 2 pounds.

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.”

How do you get the gamey taste out of Cornish hens? ›

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.

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!

An elegant main course that is deceptively easy to cook, Cornish hens are perfectly portioned to feed one person per bird. Tender and juicy, with little seasoning required, birds can be roasted in the oven, grilled, braise in a slow cooker, deep fried, smoked or cooked sous vide.

Nutrition. Cornish hens' adolescence also contributes to a lower fat content. Since they are comprised of primarily white meat, Cornish hens are very lean and rich in niacin, which can help lower cholesterol and boost brain function.

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.

Some Cornish game hens come with giblets and some do not. If yours does, you need to remove them from the cavity before cooking. After we rub them down with oil, I place the Cornish hens in a 9x13 baking dish, I combine the seasonings in a small bowl, and I season both sides.

Cornish hens are known to have a more delicate flavor than chicken, and they absorb marinades and other seasonings better. Because of their small size, they take a shorter amount of time to cook. So be sure to keep an eye on your roasted Cornish hen when it's in the oven. No one wants to eat a dry bird.