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Glazed Cornish Game Hens With Apricot Pistachio Dressing

Glazed Cornish Game Hens With Apricot Pistachio Dressing

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

Cornish game hens are festive and readily available. I've even made them the centerpiece of a holiday meal. These little birds cook much more quickly than other holiday roasts, such as lamb or ham. I normally figure on one hen (in the 1 1/2- to 2-pound range) to serve every two guests - especially if you also plan to have a first course and a dessert.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 866 kcal
  • 43%
  • Fat:
  • 56 g
  • 86%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 60.5 g
  • 121%
  • Cholesterol:
  • 340 mg
  • 113%
  • Sodium:
  • 23026 mg
  • 921%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Adjust oven rack to upper middle position, and heat oven to 450 degrees.
  3. 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.
  4. 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.
  5. Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
  6. 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.
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Reviews

E.L.W.
33

E.L.W.

12/31/2005

With the exception of putting it on the upper level of the oven. I found that @ 450 degrees this browned it way to fast. I would cook it at 350 and then a little higher at the end to darken the color of the skin. Other than that it was a hit at my home. I will make it again.

David
17

David

11/22/2007

This recipe is great. I made a one as a test before Thanksgiving, and then made some modifications and made a full batch for Thanksgiving. Salt water bath made all of the difference. Had to turn down heat and cook longer like most others. Also, take the vinegar and jam mixture and multiply it by 4 if you want enough to bast with, otherwise you pan will run dry and burn up. I did not use the nuts like most others as well. The hens came out with a great flavor, tender, the meat was almost falling off the bone before I could transfer them to the serving tray.

rebeqah
13

rebeqah

12/11/2009

The Cornish Game Hens had a nice sweet crispy apricot glazed skin and the breast meat was tender and juicy with a nice hint of citrus zest. I would recommend lowering the temperature and covering with foil to begin and finishing up with roasting it on the 450 temperature. I added the pistachio nuts to cook with the dressing instead of adding it at the end and it softened up the nuts nicely for those who do not like the crunch.

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