Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 to 8 servings
- 1/8 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup red wine
- 1/4 cup honey
- 1 teaspoon ground allspice
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground sage
- 4 Cornish game hens, rinsed and patted dry with paper towels
- Kosher salt and freshly ground black pepper
In a small, heavy saucepan, bring olive oil, balsamic vinegar, red wine, honey, allspice, chili powder, onion powder, and sage to a boil. Reduce heat and simmer for about 10 minutes, stirring often, until reduced and thickened. Remove from heat and let cool for 10 minutes.
Tie the legs of the Cornish hens together with twine. You may also wish to tuck back the wingtips under the birds or trim them off completely. (They sometimes get a little blackened due to the sugars in the glaze.)
Brush the Cornish hens on both sides with the cooled glaze, reserving the remainder for basting. Place the hens in the prepared pan, breastside-up. Sprinkle liberally wiith kosher salt and freshly ground black pepper.
Bake for 50 to 60 minutes, basting every 10 minutes with reserved glaze. The hens are done when a meat thermometer placed between the thigh and breast reaches 165 F. Let game hens rest for 10 minutes before serving.
Yield: 4 to 8 servings (see Note)
Note: If you serve the Cornish hens with typical sides of salad, bread, vegetables, and potatoes or rice, split each hen in half and get 8 servings from 4 hens. Whole chicken, half chickens, or chicken parts may be substituted for the Cornish hens. Chicken breasts may take less time cooking. Thighs and legs are tougher cuts and may take a bit longer. Be sure to use the meat thermometer to be sure.
Honey Spiced Cornish Game Hens Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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