Recipe Wednesday - Cornish Hen

Cornish Hens are small delights I stock up on when they go on sale.  When a quick special dinner is called for they are on my ‘go to’ list and this recipe adds a little sweet and spicy to the meal.  They can be halved before cooking for quicker finish and before or after baking if you’re serving smaller appetites.  We usually have ours with baked sweet potatoes and broccoli, but go with your side dishes of choice.  As you see in the picture, other sides go well.

Cornish Hens – Apricot/Honey glazed

INGREDIENTS

• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 Cornish game hens
• 2 tablespoons butter, melted, divided
• 1/4 cup apricot preserves
• 1 tablespoon honey
• 1 tablespoon grated onion
• 1/8 teaspoon ground nutmeg  

DIRECTIONS

1.     Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 30 minutes.

2.     Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a meat thermometer reads 180 degrees F. Cover and let stand for 5-10 minutes before serving.