Best Apricot Glazed Cornish Hens For Two Recipes

APRICOT-GLAZED CORNISH HENS

Steps:

• In a large skillet, saute celery and onion in butter until tender; remove from heat. Add the bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten. , Stuff hens. Tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour. , Brush with preserves. Bake, uncovered, 30-45 minutes longer or until meat juices run clear, basting every 10-15 minutes. , If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired.

APRICOT-GLAZED CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
• Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
• Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
• Place hens on the prepared cookie sheet and cover with foil.
• Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

APRICOT GLAZED CORNISH HENS

Steps:

• Pat the hens dry. Season the cavity and the entire hens with salt and pepper to taste.
• Tie the legs together with kitchen string.
• Place seasoned hens in a baking dish and refridgerate at least 1 hour.
• When ready to roast, heat oven to 400 degrees.
• In a small saucepan, whisk together the five-spice powder, preserves, mustard, orange juice and chicken broth. Heat over medium until the preserves are melted and the mixture is almost smooth.
• Divide the sauce in half; set aside one half to serve with the cooked hens. Spray a broiler pan with cooking spray. Place the hens in the pan and drizzle with some of the reserved sauce.
• Place in the oven and roast for 15 minutes. Reduce the oven temperature to 350 degrees and drizzle the apricot sauce over the hens again. Continue roasting, basting occasionally until the hens are done, about 30 minutes more or until cooked through. Remove from the oven and let stand 10 minutes before serving.

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

BAKED APRICOT CORNISH GAME HENS

Steps:

• Wash Cornish Hens and pat dry.
• Sprinkle with salt and pepper.
• Mix together Catalina dressing, apricot preserves, dry mustard and sherry in a separate bowl.
• Coat hens with 1/2 mixture.
• Place hens in a 13x9x2-inch baking dish that has been greased or sprayed.
• Bake uncovered at 350 for 30 minutes.
• Remove from oven and pour remaining sauce over hens.
• Reduce heat to 325, cover hens with foil continue to bake 45 minutes longer or until tender and golden.
• Serve with pan juices.

GLAZED CORNISH GAME HENS WITH APRICOT PISTACHIO DRESSING

Steps:

• 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.

CORNISH GAME HENS FOR TWO

Steps:

• In a small bowl, combine the first five ingredients; sprinkle over hen halves. In a small skillet, cook hen halves over medium-high heat in oil until browned on both sides. Transfer to an ungreased 11x7-in. baking dish; set aside and keep warm., In the same skillet, saute green onion and garlic until tender. Stir in broth and orange juice concentrate; pour over hen halves. Bake, uncovered, at 350° for 35-40 minutes or until meat is tender and juices run clear. To serve, drizzle with pan juices and sprinkle with almonds and parsley.

APRICOT GLAZED CORNISH HENS

Steps:

• heat oven to 375*F.
• in a medium bowl mix together all stuffing ingredients (except preserves, butter and wine).
• in a 1 qt saucepan melt 1/2 cup apricot preserves and 1/4 cup butter, stir into stuffing, add 2 to 3 tablespoons wine to moisten stuffing.
• stuff hens with stuffing, secure opening with toothpicks.
• tuck wing under hen, place hens breast side up in roasting pan, bake for 1 hour.
• meanwhile in same saucepan combine all sauce ingredients.
• cook over medium heat stirring occasionally until melted (2 to 3 minutes).
• brush hens with half of sauce and continue baking uncovered for 40 to 50 minutes or until hens are fork tender.
• if hens browning to quickly cover them loosely with aluminum foil.
• Serve with remaining sauce.

CORNISH GAME HENS WITH CURRY APRICOT GLAZE

Steps:

• Preheat oven to 400º.
• Rinse and dry game hen halves and sprinkle with salt and pepper. Place on foil lined baking sheet.
• Combine jam, chutney, and curry powder in a small saucepan over medium low heat. Once mixture comes to a boil brush two tablespoons over the game hens. Reserve the rest of the mixture for a sauce.
• Bake games in the oven for about 35 minutes or until golden.
• Add chicken broth to the remaining mixture in the sauce pan and bring to a boil. Reduce heat and simmer until slightly thickened.
• When ready to serve, place games hens on a plate of rice and top with lime juice, spoon sauce around the plate. Sprinkle with green onions and crushed peanuts.

APRICOT GLAZED CORNISH HENS

Steps:

• Rinse defrosted hens in cold running water.
• Drain, pat dry inside and out with paper towel.
• Combine preserves, vinegar and soy sauce.
• Divide sauce in half.
• Spray inside of rotisserie basket with nonstick vegetable coating spray; place on spit and fit unit on hub of drip tray.
• Center one hen on spit with wings downward; center second hen on spit with wings upward.
• Close rotisserie door.
• Plug in; be certain unit rotates freely.
• Cook until juices run clear and thermometer inserted in breast registers 185ºF(approximately 55 to 60 minutes).
• Brush hens with half of sauce during last 10 minutes of cooking.
• Remove hens to a warm platter to serve.
• Heat the reserved half of sauce and serve with hens.
• Refrigerate leftovers.

APRICOT GLAZED CORNISH GAME HENS WITH APRICOT RICE STUFFING

Steps:

• For glaze: Put 1/4 cup water, apricot preserve and cinnamon in a microwave safe bowl.
• Microwave on high about 20 seconds.
• Stir to blend.
• If not blending well, microwave another 10 seconds.
• Stir again till smooth.
• For rice: Sauté garlic, celery, onion, apricots in oil about 5 minutes.
• Add brown rice; sauté another 3 minutes.
• Add 2 cups chicken broth and 3-4 tablespoons of glaze sauce.
• Bring to a boil.
• Lower heat to a low simmer.
• Simmer covered 10-15 minutes.
• Add pilaf rice.
• Stir, cover and simmer 15-25 minutes or longer until liquid is absorbed.
• Allow to cool. (This could be done earlier in the day if you see fit).
• For Hens: Preheat oven to 400°F; line a 13 x 9 pan with foil and spray foil with cooking spray.
• Wash hens, remove giblets and pat dry.
• Sprinkle with garlic powder in and out of hens.
• Stuff with rice mixture.
• Brush with glaze mixture.
• To prevent over browning make a foil tent.
• Crease a sheet of foil crosswise through the center to form a tent leave 1-2 inches between top of hens so heat can circulate crimp on sides.
• Bake 30 minutes.
• Remove foil and brush with glaze.
• Bake uncovered until hens are tender and juices run clear, about 40-45 minutes, basting about every 10-15 minutes until glaze is used up.
• 2-4 servings depending on appetite.