Sweet And Sticky Cornish Hens With Tart Cherry Sauce Recipe
Ingredients
| 4 Cornish hens, at room temperature (about 1 1/4 pounds each) | ||
| Prepared mustard | 2 Teaspoon | |
| Dry mustard | 1 Tablespoon | |
| 1/2 cup sweet orange marmalade | ||
| Catsup | 1 Cup (16 tbs) | |
| Cherries | 1 Can (10oz), drained | |
| Cornstarch | 1 1/2 Teaspoon | |
| Orange slices, twisted into butterflies | ||
| Watercress or parsley | ||
Directions
Preheat oven to 425°F.
Using poultry or kitchen shears, cut hens in half through the breast and down the back.
Cut out the row of bones from each side of the back bone.
Line a shallow roasting pan with a double thickness of heavy-duty foil and place hens on it, skin side up.
To Make Glaze: In a small bowl, stir together mustards, marmalade, catsup, and 1 tablespoon of the reserved cherry juice.
Set aside 1/2 cup glaze for sauce.
With a brush, dab half the glaze over hens.
To Bake: Roast for 40 to 45 minutes, basting with remaining glaze after 15 minutes.
Hens are done when juices run clear when a sharp knife is inserted between the drumstick and breast.
The glaze will look runny but will set up.
If browner tops are desired, place under broiler.
If desired, cut out small rib and back bones with scissors.
(Hens and reserved 1/2 cup glaze may be refrigerated separately overnight.
Bring to room temperature and reheat at 425° for 10 to 15 minutes.) To Make Sauce: While hens bake, drain cherry juice into a medium saucepan.
Stir in reserved 1/2 cup glaze and cornstarch, whisking until cornstarch is dissolved.
Cook over medium heat, stirring, until sauce comes to a boil and thickens.
Stir in 1 cup of the cherries; reserve remainder for another use.
(Sauce may be refrigerated overnight.
Reheat before serving in microwave or on top of stove.
If too thick, thin with a little orange juice.) If desired, garnish hens with orange slices and greens.
Spoon a small amount of sauce over hens and pass remainder.
Using poultry or kitchen shears, cut hens in half through the breast and down the back.
Cut out the row of bones from each side of the back bone.
Line a shallow roasting pan with a double thickness of heavy-duty foil and place hens on it, skin side up.
To Make Glaze: In a small bowl, stir together mustards, marmalade, catsup, and 1 tablespoon of the reserved cherry juice.
Set aside 1/2 cup glaze for sauce.
With a brush, dab half the glaze over hens.
To Bake: Roast for 40 to 45 minutes, basting with remaining glaze after 15 minutes.
Hens are done when juices run clear when a sharp knife is inserted between the drumstick and breast.
The glaze will look runny but will set up.
If browner tops are desired, place under broiler.
If desired, cut out small rib and back bones with scissors.
(Hens and reserved 1/2 cup glaze may be refrigerated separately overnight.
Bring to room temperature and reheat at 425° for 10 to 15 minutes.) To Make Sauce: While hens bake, drain cherry juice into a medium saucepan.
Stir in reserved 1/2 cup glaze and cornstarch, whisking until cornstarch is dissolved.
Cook over medium heat, stirring, until sauce comes to a boil and thickens.
Stir in 1 cup of the cherries; reserve remainder for another use.
(Sauce may be refrigerated overnight.
Reheat before serving in microwave or on top of stove.
If too thick, thin with a little orange juice.) If desired, garnish hens with orange slices and greens.
Spoon a small amount of sauce over hens and pass remainder.
Chef
