Roasted Cornish Hens With Bourbon Glaze
Roasted Cornish hens glazed with a simple mix of bourbon, honey, and garlic are an easy yet elegant choice for a small holiday celebration or a special occasion dinner for two.
Servings: 6 servings
Ingredients
- 6 Cornish game hens (approx 1-1/2 lbs each)
- 6 tablespoons unsalted butter softened
- Salt and freshly ground black pepper
For the glaze:
- 2 tablespoons butter
- 2 cloves garlic minced
- 2/3 cup bourbon
- 1/4 cup honey
Instructions
- Preheat the oven to 400°F. Position racks in the bottom of 2 medium-sized roasting pans and coat them both with nonstick spray.
- Season the cavity of each hen with salt and pepper and rub a tablespoon of softened butter all over the skin. Season the exterior evenly with salt and pepper and tie the legs together with kitchen twine.
- Arrange 3 hens, breast side up, in each roasting pan. Be sure to leave a little space between them. Add a 1/2-inch of water to the bottom of each pan and place them in the oven.
- Roast the hens for 25 minutes, then baste with the pan juices. Return them to the oven, rotating the position of the roasting pans (top to bottom and front to back) to ensure even cooking.
- Continue roasting the hens for an additional 20 minutes or until an instant-read thermometer inserted in the thickest part of the breast registers 160°F.
- While the hens are roasting, heat the butter in a small saucepan over medium heat. Add the garlic and cook until soft and fragrant, 2 to 3 minutes (do not brown). Season with a pinch of salt and pepper, then add the bourbon.
- Bring the mixture to a simmer, stir in the honey and continue cooking, stirring frequently, until it thickens to a syrupy consistency, 8 to 10 minutes. Cover and keep warm until ready to use.
- Once the hens are cooked, remove them from the oven and increase the temperature to 450°F. Brush liberally with the glaze and return them to the oven just long enough for the glaze to caramelize, about 5 minutes. Remove and brush with any remaining glaze.
- Let the hens to rest for 10 minutes before serving (do not cover).
Notes
HOW TO DEFROST CORNISH HENS: Since most Cornish hens come frozen, you’ll want to be sure to defrost them properly. Defrost for 24 to 30 hours in the refrigerator, or if you’re in a hurry, they can be defrosted in a container of cool water in about 90 minutes. Leave the hens in their wrappers and change the water every 20 to 30 minutes. Note: Quick defrosting is best for fewer hens (2 to 4).
SCALING THIS RECIPE FOR TWO OR FOUR: You can easily scale this recipe for 2 to 4 servings. For two servings, cut the glaze recipe in half. For four servings, keep the glaze quantities as is. You may have a little leftover, but since it’s not used on raw poultry, you can serve it at the table for anyone who would like an extra drizzle. Depending on your oven, roasting times may be slightly (maybe 5 minutes) reduced due to extra heat circulation.
ROAST THE HENS WITH POTATOES: You may have noticed that our latest photos show the hens have been roasted on a bed of baby yellow potatoes instead of a roasting rack. If you want to do this, plan on 6 ounces of potatoes per hen (per person). Toss them in a little melted butter (you can melt the butter in the pan in the oven) and season with salt and freshly ground black pepper. Lay the hens on top and follow the recipe as written. The potatoes should turn out perfectly and have a ton of flavor.
ADD FRESH HERBS: For a subtle herb flavor you can put a sprig each of rosemary and thyme inside the cavity of each hen before roasting, and if you’re roasting potatoes too, you can toss one or two sprigs on top of them as well.
Nutrition
Calories: 773 | Total Fat: 56g | Cholesterol: 340mg | Sodium: 357mg | Carbohydrates: 12g | Sugar: 12g | Protein: 57g