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Cornish Game Hens: Apple Sage Glazed Game Hens

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

2 Cornish game hens, halved -- backbones discarded
1 tablespoon chopped fresh sage + 2 tsp
or 1 tsp. dry + 1/2 tsp.
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
3 tablespoons minced shallots
1/4 cup apple jelly
1 tablespoon cider vinegar
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
1 tart apple, peel, core, sliced into rings


Recipe

Use your hands to flatten the hen halves somewhat, then use your fingers to loosen the breast and thigh skin of the hen halves. In a small bowl, combine 1 tbl. chopped sage (or 1 tsp. dried) with the salt and pepper. Use your fingers to rub the mixture as evenly as possible under the skin to season the meat. Refrigerate the hens covered for at least 1 hour, up to 4 hours. In a small saucepan, heat the oil and cook the shallots over medium heat, stirring constantly, for 1 minute. Add the jelly, vinegar, mustard, Worcestershire and remaining 2 tsp. chopped fresh sage. Simmer, stirring to melt the jelly, about 2 minutes. The sauce can be made up to 4 hours ahead and kept at room temperature; reheat to use.

Preheat the oven to 450ºF. Place the hens in a shallow roasting pan, skin side up. Brush with some of the glaze and roast for 10 minutes. Turn the hens, brush again, and roast for 10 minutes. Turn and brush again, then roast until the juices run clear when pricked, about 15 minutes more. About 8 minutes before the hens are done, brush the apples with some of the glaze and set in the roasting pan to cook along with the hens. The apples should soften a bit. Remove and discard the skin from the hens. Serve them garnished with the roasted apple slices. Serves 4.