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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Roasted Cornish Hens with Cherry-Port Glaze

Ginger gives the sweet-tart cherry glaze a little bite atop roasted Cornish game hens.

Cooking Light DECEMBER 2009

  • Yield: 4 servings (serving size: 1/2 hen)
  • Total: 1 Hour, 20 Minutes

Ingredients

  • 1/2 cup cherry preserves
  • 1/2 cup port
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt, divided
  • 2 (1 1/2-pound) Cornish hens
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 4.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 29.4g
  • Carbohydrate: 27.5g
  • Fiber: 0.1g
  • Cholesterol: 133mg
  • Iron: 1.3mg
  • Sodium: 394mg
  • Calcium: 22mg
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Roasted Cornish Hens with Cherry-Port Glaze Recipe

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