Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2009

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

total:
1 hr 20 mins
Yield:
4 servings (serving size: 1/2 hen)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

277 calories; fat 4.9g; saturated fat 1.3g; mono fat 1.8g; poly fat 1.2g; protein 29.4g; carbohydrates 27.5g; fiber 0.1g; cholesterol 133mg; iron 1.3mg; sodium 394mg; calcium 22mg.
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