Best 5 Cornish Game Hens With Apricot Sauce Recipes

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

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

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).

CORNISH GAME HENS WITH CURRY APRICOT GLAZE

Steps:

• Preheat oven to 400º.
• Rinse and dry game hen halves and sprinkle with salt and pepper. Place on foil lined baking sheet.
• Combine jam, chutney, and curry powder in a small saucepan over medium low heat. Once mixture comes to a boil brush two tablespoons over the game hens. Reserve the rest of the mixture for a sauce.
• Bake games in the oven for about 35 minutes or until golden.
• Add chicken broth to the remaining mixture in the sauce pan and bring to a boil. Reduce heat and simmer until slightly thickened.
• When ready to serve, place games hens on a plate of rice and top with lime juice, spoon sauce around the plate. Sprinkle with green onions and crushed peanuts.

CORNISH GAME HENS WITH APRICOT MUSTARD SAUCE*(GOOD)* RECIPE - (4.5/5)

Steps:

• Combine butter, lemon rind, garlic, rosemary, salt and pepper. Remove 2 tablespoons of butter mixture and reserve. Lay hens flat, skin-side up. With fingertips starting at the breast, loosen skin from meat. Spread butter mixture on meat under the skin. Season hens with salt and pepper. Preheat oven to 400 F (200 C). Heat remaining 2 tablespoons of seasoned butter in skillet on medium-high heat. When butter sizzles, place hens skin-side down in butter and fry for 5 minutes or until skin is golden. Do not crowd skillet. Repeat on second side. Reserve skillet for sauce. Pour fat out of skillet and add mustard and apricot jam. On medium heat, stir together and cook until combined. Pour in stock and bring to boil. Simmer 2 minutes. Remove from heat and whisk in butter. Roast hens for 25 to 30 minutes or until juices run clear on a baking sheet. Cut each hen in half and serve 2 halves per person. Glaze with sauce.