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Recipe Detail Page
Roast Cornish Hens with Cranberry Balsamic Glaze
Autumn 2000
If fresh hens are available, they are juicier and better textured than frozen ones. This is a fine main course, with the crackling skin and herbal meat offset by the rich sweetness of the glaze and sauce. Four small hens will feed four people, larger ones may be cut in half, serving one half per person. In that case, however, make one extra in case people want seconds. The recipe doubles easily to please a larger gathering.
Serves 4
4 Cornish hens
1/4 cup (50 mL) butter, softened
1/4 cup (50 mL) chopped green onion
1 tsp (5 mL) finely chopped garlic
2 tbsp (25 mL) chopped parsley
2 tbsp (25 mL) chopped fresh chervil or tarragon
1 tsp (5 mL) grated lemon rind
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil
Glaze:
1/2 cup (125 mL) balsamic vinegar
1 tsp (5 mL) sugar
1/2 cup (125 mL) cranberry juice
2 tbsp (25 mL) melted butter
Sauce:
2 tbsp (25 mL) chopped shallots
1/2 cup (125 mL) red wine
1/2 cup (125 mL) cranberry juice
1 cup (250 mL) chicken stock
3 tbsp (45 mL) chilled butter, cut in squares
Salt and freshly ground pepper
1. Remove backbones from Cornish hens by cutting along either side with kitchen shears. Take a knife and cut through the small piece of cartilage just above the breastbone. Bend the hen backwards to expose breastbone, and gently remove. Reserve bones for stock or discard.
2. Beat together butter, green onion, garlic, parsley, chervil, lemon rind, salt and pepper. Loosen hen skin with fingertips and gently push stuffing under skin distributing it as well as possible over the hen.
3. Heat olive oil in non-stick skillet over medium-high heat. Season hens and place, one at a time, skin-side-down in skillet. Cook 3 minutes or until golden, turn over and cook 1 more minute. Remove to rack over roasting pan, skin-side-up. Reserve skillet.
4. For glaze: combine vinegar, sugar and cranberry juice over medium heat. Bring to boil, lower heat and reduce slowly for 15 to 20 minutes or until it forms a thin syrup.
5. Preheat oven to 400°F (200°C). Brush hens with melted butter and bake for 10 minutes. Brush with glaze. Bake another 20 to 25 minutes, basting every ten minutes or until juices are clear.
6. Wipe out skillet and use to make sauce. Combine shallots, red wine and cranberry juice on high heat. Bring to boil and reduce until syrupy, about 3 to 5 minutes. Add stock and continue to cook until reduced by half, about 3 minutes. Remove from heat and beat in butter. Sauce will thicken slightly. Season with salt and pepper. Rewarm gently when needed.
7. Cut hens in half. Place the halves propped against each other on plates and coat with a little sauce. Drizzle the plate with any remaining glaze.
Serves 4
