I personally love these little hens! They always make such an impression when brought to the table. They are also great because you get both white and dark meat with each little hen. I usually try and buy organic, yes they are a bit smaller but the flavor will be better. I also like to either dry rub or in this recipe I made a marinade, because they are small the marinade works quicker. I am using a small roasting tool which the hens will stand up on the metal roaster instead of laying flat on pan. You can grill these as well just be careful not to overcook as they can dry out, again because of small size. I am serving these with a cranberry dressing which will be served on the side, again if you are laying them flat you can always stuff with your favorite stuffing, so good and again make quite the impression! This recipe makes two hens, if you are doing say 4, then of course double the ingredients. Enjoy!
Roasted Cornish hens with apricot and spicy mustard glaze
Ingredients
- ½ cup good apricot preserves
- ¼ cup spicy mustard
- 1 tablespoon fresh mint
- 1 and ½ teaspoons white wine vinegar
- Kosher salt and fresh ground pepper to taste
- 2 organic Cornish hens, they are a bit smaller, but perfect one per person
Instructions
Preheat oven 375
Mix first 4 ingredients with whisk just to blend, pour over
hens, rub all over and salt and pepper to taste.
Let set for about 2 hours in fridge, bring to room temp before putting in oven.
I am using a special little tool to roast these little hens, cooks them even and they get a nice brown, crispy skin. Hens are done when internal temp is about 165, but
always let rest once they are out of the oven, Enjoy!
Notes
