Usually sold as a pair, Cornish Game Hens are a good choice for an intimate Thanksgiving dinner.
Prep Time: 10 minutes • Cook time: 40-50 minutes, depending on the size of hens
Makes: 2 servings
2 Cornish Game Hens, thawed
1 large onion, quartered
1 orange, quartered
3 tablespoons butter
salt and pepper
2 sprigs fresh rosemary
2 cups apple vinegar cider
12 oz red currant jelly
4 oz currants (preferably red)
1 tsp. freshly minced garlic
1 Tbsp. butter
1 medium onion, minced
For the Glaze:
1. Using a medium-size saucepan, add apple cider vinegar, minced onion, and garlic; bring to a boil. Boil for a few minutes or just until onion turns translucent.
2. Add red currant jelly and currants; whisk until jelly liquefies. Reduce heat to low. Add butter and whisk until it melts. Cook for 2 minutes, stirring constantly.
4. Reserve 1/2 cup of sauce. Use the remaining sauce to baste hens during cooking.
For the Hens:
1. Preheat oven to 425°F.
2. Remove the giblets from the hens. Rinse hens them inside and out. Pat dry with paper towels. Stuff cavities of hens with onion and orange quarters, along with the rosemary sprigs. Grease skin of hens with butter. Lightly season with salt and pepper.
3. Arrange hens on a baking rack over a shallow baking pan. Bake in 425°F oven for 10 minutes. Reduce oven temperature to 350°F and continue to bake for 20-30 minutes. Baste hens frequently with currant glaze as they cook. Check hens with a meat thermometer. Insert thermometer in its thickest portions, most commonly the thigh, breast and wing. Do not allow the meat thermometer to come in contact with a bone – it will not accurately read its internal temperature.They should be cooked fully at an internal temperature of 165°F.
4. Remove from oven and allow to rest for 5 minutes. Serve with reserved currant sauce.