Best 8 Apricot Ginger Glazed Cornish Hens Recipes

GLAZED CORNISH GAME HENS WITH APRICOT PISTACHIO DRESSING

Steps:

• Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
• Adjust oven rack to upper middle position, and heat oven to 450 degrees.
• Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
• Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
• Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
• Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

APRICOT GINGER GAME HENS

Steps:

• In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.

APRICOT GLAZED CORNISH HENS

Steps:

• Rinse defrosted hens in cold running water.
• Drain, pat dry inside and out with paper towel.
• Combine preserves, vinegar and soy sauce.
• Divide sauce in half.
• Spray inside of rotisserie basket with nonstick vegetable coating spray; place on spit and fit unit on hub of drip tray.
• Center one hen on spit with wings downward; center second hen on spit with wings upward.
• Close rotisserie door.
• Plug in; be certain unit rotates freely.
• Cook until juices run clear and thermometer inserted in breast registers 185ºF(approximately 55 to 60 minutes).
• Brush hens with half of sauce during last 10 minutes of cooking.
• Remove hens to a warm platter to serve.
• Heat the reserved half of sauce and serve with hens.
• Refrigerate leftovers.

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

APRICOT-GLAZED CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
• Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
• Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
• Place hens on the prepared cookie sheet and cover with foil.
• Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

APRICOT GLAZED CORNISH HENS

Steps:

• heat oven to 375*F.
• in a medium bowl mix together all stuffing ingredients (except preserves, butter and wine).
• in a 1 qt saucepan melt 1/2 cup apricot preserves and 1/4 cup butter, stir into stuffing, add 2 to 3 tablespoons wine to moisten stuffing.
• stuff hens with stuffing, secure opening with toothpicks.
• tuck wing under hen, place hens breast side up in roasting pan, bake for 1 hour.
• meanwhile in same saucepan combine all sauce ingredients.
• cook over medium heat stirring occasionally until melted (2 to 3 minutes).
• brush hens with half of sauce and continue baking uncovered for 40 to 50 minutes or until hens are fork tender.
• if hens browning to quickly cover them loosely with aluminum foil.
• Serve with remaining sauce.

APRICOT-GLAZED CORNISH HENS

Steps:

• In a large skillet, saute celery and onion in butter until tender; remove from heat. Add the bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten. , Stuff hens. Tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour. , Brush with preserves. Bake, uncovered, 30-45 minutes longer or until meat juices run clear, basting every 10-15 minutes. , If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired.

APRICOT-GLAZED CORNISH HENS FOR TWO

Steps:

• 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° for 30 minutes., 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 thermometer reads 180°. Cover and let stand for 5-10 minutes before serving.