The meat department manager at the store knew right where they were.
“Aisle 6, third case down on the left, bottom row.” That’s because even though Rock Cornish Game Hens really only get attention during the holidays, they are generally always there in the frozen food case, just waiting for someone to find a great recipe and then gobble up these delectable little birds. This week I was spending a little time with Julia (Child), reading some of her fun television stories when I stumbled across her account of Unidentified Flying Objects—or small birds. “Eating this meal demands fingers and cooking it demands loving, last-minute attention. The right people to ask to this dinner party (serving Cornish Game Hens) are knowing, sensuous eaters whom you welcome backstage because they understand and enjoy what’s going on there. So dine in the kitchen if you have room.” Doesn’t that just sound like the women we loved to watch on television for decades? Her story made me hunt for one of my favorite recipes for these tasty little one-bird-per-person UFO’s. Cornish Game Hens are all white meat, but they are succulent and have a slight but distinct gamy flavor. This recipe for the roasted hens, served with a wild rice blend (found in most stores and often in the bulk bins) and a sweet and savory glaze, make a perfect weeknight dinner or a fantastic family Sunday supper.
As Julia Child once said, “The best way to execute (French) cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ” Well, no need to do that with Rock Cornish Game Hens, but Bon appétit anyway!
Watch my How To Video For Cornish Game Hens here!
| Servings |
- 2 Cornish Game Hens (about 2 pounds each)
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup wild rice blend
- 1 cup apricot preserves
- ½ cup canned whole cranberry sauce
- 1/2 cup dried cherries or cranberries optional
- ¼ cup honey or brown sugar
- 2 tablespoons butter
- 1 tablespoon wine or Champaign vinegar
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper (or more if you desire spicier)
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper or more if desire spicier
Ingredients For the Hens:
For the Glaze:
| Rate this recipe! |
- Thaw hens if frozen. Wash and pat dry. Preheat oven to 350 degrees. Place hens breast side up on rack in shallow roasting pan. (Do not add water to pan.) Brush hens with butter. Sprinkle with salt and pepper. Roast for one hour to one hour and ten minutes, brushing hens 3 or 4 times with the melted butter drippings. Hens are done when juices run clear and meat thermometer reads 185 degrees. Meanwhile, prepare rice according to package instructions. In another medium saucepan, combine apricot preserves, cranberry sauce, optional dried cherries or cranberries, honey or brown sugar, butter, vinegar, Worcestershire Sauce and cayenne pepper. Bring to boil then simmer for about 5 minutes or until sauce begins to thicken. When hens are cooked, lay them on a bed of rice and spoon glaze over top.
