Roasted Cornish Hens with Cherry-Port Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ginger gives the sweet-tart cherry glaze a little bite atop roasted Cornish game hens. Ingredients:
1/2 cup cherry preserves |
1/2 cup port |
1 tablespoon grated fresh ginger |
1 tablespoon balsamic vinegar |
3/4 teaspoon salt, divided |
2 (1 1/2-pound) cornish hens |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.
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