Golden Plum Balsamic Glazed Cornish Game Hens
Cornish Game Hens are simple to prepare and elevate the ordinary meal serving an individual bird to each diner. This easy glaze is sweet with a punch from the balsamic vinegar. A sure favorite!
Servings 4 servings
Calories 1078kcal
Ingredients
- 1 tablespoon Olive Oil
- 1 large Shallot peeled and diced
- ½ teaspoon Meyer Lemon Zest
- ½ cup Plum Preserves
- ¼ cup Balsamic Vinegar
- 3 tablespoons glazing liquid white wine, chicken broth, or water an be used
- 4 Cornish Game Hens thawed and at room temperature
- 1 tablespoon kosher Salt
- 1 tablespoon ground Black Pepper
- 2 Meyer Lemons cut into quarters
- 24 sprigs of fresh Thyme
Instructions
- Preheat oven to 400 degrees.
- In a heavy small saucepan on over medium heat, heat olive oil. Add shallot and sauté until shallot is transparent.1 tablespoon Olive Oil, 1 large Shallot
- Add lemon zest, plum preserves balsamic vinegar and glazing liquid. Stir or whisk to combine and allow to simmer on low for 10 minutes until thickened (stirring periodically).½ teaspoon Meyer Lemon Zest, ½ cup Plum Preserves, ¼ cup Balsamic Vinegar, 3 tablespoons glazing liquid
- Allow glaze to cool.
- While glaze is cooling, pat dry inside and out with paper towels.
- Liberally rub the salt and pepper inside and outside of the hens.1 tablespoon kosher Salt, 1 tablespoon ground Black Pepper
- Stuff each hen with 2 quarters of Meyer lemon and 6 sprigs of thyme. NOTE: I found bending the thyme in half and stuffing that into the hen’s cavity before the lemons worked well. Truss the legs in a crossed position, not too tight.4 Cornish Game Hens, 2 Meyer Lemons, 24 sprigs of fresh Thyme
- With a cooking/basting brush, brush hens on all sides with the glaze.
- Place breast side up in a roasting pan or casserole. Wrap wing tips with a small piece of foil to avoid blackening if preferred. Place in warmed oven.
- Set a timer for 50 minutes. Baste at 20 minutes with remaining glaze.
- Check hens at 30 minutes. If having started to brown cover pan loosely with foil (the sugar in the glaze will cause the hens to blacken if left uncovered).
- Baste finally at 40 minutes. Remove and check temperature at 50 minutes (hens should register 165 degrees on a meat thermometer placed between the thigh and breast).
- Allow to sit 10 minutes before serving.
Nutrition
Calories: 1078kcal | Carbohydrates: 36g | Protein: 78g | Fat: 67g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 30g | Cholesterol: 455mg | Sodium: 2038mg | Potassium: 1191mg | Fiber: 2g | Sugar: 24g | Vitamin A: 780IU | Vitamin C: 17mg | Calcium: 97mg | Iron: 5mg