Years ago, when I ran a Bed & Breakfast Inn, I occasionally catered banquet dinner parties during the holidays. These tender little Cornish Hens were a favorite. My guests loved them! The oven roasted hens are and juicy and full of flavor. They are basted with a delicious glaze made of honey, butter, Dijon mustard and curry powder. They are stuffed with tart apple slices. This unique combination of sweet and spicy is so delicious. I served them on a bed of seasoned rice with steamed vegetables on the side.
Last Thanksgiving, when all of our kids went to their in-laws for the day, we had a small group for dinner at my mom’s house. We decided to switch the meal up and have Prime Rib instead of turkey! My 5 year old nephew was more than a little upset when he found out there would not be a turkey on the table. So my husband and I thought it would be a fun idea to make him his own little “mini-turkey!” I made him one of these little Cornish Hens for his very own! I can’t even begin to describe the look on his face when he saw it! (My husband told him that I left the turkey in the oven too long and it shrunk!)
This is a classy main dish for any occasion. You will love them!
This recipe is for 2 hens. You can double or triple the recipe as needed.
2 – 18-20 oz. Cornish game hens (completely thawed)
1/2 t. salt
1/4 t. pepper
1 small tart apple, sliced
Stuff apple slices into cavity of the hens. Truss hen with string. Salt and pepper outside. Set on rack in shallow roasting pan.
Roast in a preheated 375° oven for 40 minutes.
Meanwhile, make the glaze by melting together the following:
2 T. honey
1 T. butter
1 T. dijon mustard
1/4 t. curry powder
Brush the hens with the glaze and return them to oven 20 minutes longer. Continue to brush with glaze occasionally while they continue to roast until they are golden. You will know that the hens are done when juices run clear and leg joint moves freely.