SPICY MAPLE CORNISH HENS

Spicy Maple Cornish Hens image

Provided by Kardea Brown

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

4 Cornish game hens, trussed (see Cook's Note)
1/2 cup (1 stick) unsalted butter, softened
2/3 cup maple syrup
1/4 cup brown sugar
2 tablespoons kosher salt, plus more for sprinkling
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika (Hungarian), plus more for sprinkling
1 teaspoon ground white pepper
1 teaspoon pumpkin pie spice
1/2 cup dry sherry
1 cup chicken stock
2 tablespoons cornstarch

Steps:

Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet.
Pat the game hens dry and place on the prepared rack. Mix the butter, 1/3 cup maple syrup and 2 tablespoons brown sugar with the salt and all the spices in a bowl. Rub the birds with the butter mixture, making sure it gets in all the cavities and under the skin. Reserve any unused butter for later. Sprinkle the hens with a little extra salt and paprika.
Roast for 30 minutes, then baste with the juices at the bottom of the baking sheet, or a little of the remaining butter. Return to the oven and roast until the juices run clear and an instant-read thermometer inserted in the thigh (do not touch bone) registers 165 degrees F, another 15 to 30 minutes more. Remove the hens to a cutting board or serving tray to rest and remove the rack. Pour the dry sherry into the hot baking sheet and use a wooden spoon to scrape up any browned bits; add a little of the stock if necessary. Transfer the sherry mixture to a small saucepan and add any remaining butter. Melt over medium heat. Meanwhile, mix the cornstarch with 2 tablespoons chicken stock in a small bowl to make a slurry. Add the slurry and the remaining stock to the saucepan along with the remaining 1/3 cup syrup and remaining 2 tablespoons brown sugar. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Serve the game hens with the sweet and spicy gravy.