Glazed Cornish Game Hens With Apricot Pistachio Dressing

20 Reviews

“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.” - by USA WEEKEND columnist Pam Anderson

Ingredients

4 Cornish game hens (about 1 1/2 pounds each), cut down the backbone with heavy-duty scissors and spread open
2 cups kosher salt
Apricot Pistachio Dressing:
3 tablespoons olive oil
2 medium-large onion, cut into medium dice
1 cup dried apricots, cut into medium dice
1/2 cup apricot jam
1/4 cup balsamic vinegar
1/2 cup pistachio nuts, coarsely chopped
1/2 cup chopped fresh parsley

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
866 cal
43%

Fat
56 g
86%

Carbs
29.1 g
9%

Based on a 2,000 calorie diet

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Reviews (20)

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E.L.W.

Dec. 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 colo..." See morer of the skin. Other than that it was a hit at my home. I will make it again."

David

Nov. 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 do..." See morewn 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

Dec. 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..." See more 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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