Cornish Hen Recipe Lucy Waverman S Cornish Hens With Cranberry Balsamic Glaze

Ingredients

4 Cornish hens

1/4 c. butter

1/4 c. chopped green onion

1 tsp. finely chopped garlic

2 tbsp. chopped parsley

2 tbsp. chopped fresh chervil or tarragon

1 tsp. grated lemon rind

Salt and freshly ground pepper

1 tbsp. olive oil

1/2 c. balsamic vinegar

1 tsp. sugar

1/2 c. cranberry juice

2 tbsp. melted butter

2 tbsp. chopped shallots

1/2 c. red wine

1/2 c. cranberry juice

1 c. chicken broth

3 tbsp. chilled butter

Preparation

Step 1Remove backbones from Cornish hens by cutting along either side with kitchen shears. Take a knife and cut through small piece of cartilage just above the breastbone. Bend the hen backward to expose breastbone, and gently remove. Reserve bones for stock or discard.Step 2Beat together butter, green onion, garlic, parsley, chervil, lemon rind and seasonings. Loosen hen skin with fingertips and gently push stuffing under skin distributing it as well as possible over the hen.Step 3Heat 1 tablespoon olive oil in non-stick skillet on medium high heat. Season hens and place, one at a time, skin side down in skillet. Cook 3 minutes or until golden, turn over and cook 1 more minute. Remove to rack over roasting pan, skin side up. Reserve skillet.Step 4Combine vinegar, sugar and cranberry juice on medium heat to make glaze. Bring to boil, lower heat and reduce slowly for 15 to 20 minutes or until it forms a thin syrup.Step 5Preheat oven to 400 F.Step 6Brush hens with melted butter and bake for 10 minutes. Brush with glaze. Bake another 20 to 25 minutes, basting every ten minutes or until juices are clear.Step 7Wipe out skillet and use to make sauce. Combine shallots, red wine and cranberry juice on high heat. Bring to boil and reduce until syrupy, about 3-5 minutes. Add stock and continue to cook until reduced by half, about 3 minutes. Remove from heat and beat in butter. Sauce will thicken. Season with salt and pepper. Re-warm gently when needed.Step 8Cut hens in half. Place the halves propped against each other on plates and coat with a little sauce. Drizzle the plate with any remaining glaze.