Mahogany-Glazed Cornish Hen

Main dish | October 13, 2014 | By

Mahogany-Glazed Cornish Hen
Serves 2
  1. 1 Cornish game hen, split lengthwise
  2. 1 tablespoon ghee or grass fed butter
  3. 1/2 teaspoon minced fresh ginger root
  4. 1/2 teaspoon grated orange peel
  5. 2 tablespoons apricot preserves
  6. 1 tablespoon balsamic vinegar
  7. 1 tablespoon coconut aminos or reduced-sodium soy sauce
  8. 2 teaspoons Dijon mustard
  9. 1/4 teaspoon salt
  10. 1/8 teaspoon pepper
  11. 1 to 1-1/2 cups chicken broth, divided
  1. Preheat oven to 450°. Place hen in a greased shallow roasting pan, skin side up. Combine butter, ginger and orange peel; rub under skin.
  2. In a small bowl, whisk preserves, vinegar, soy sauce and mustard. Reserve half of the mixture for basting. Spoon remaining mixture over hen; sprinkle with salt and pepper. Pour 1/2 cup chicken broth into pan.
  3. Roast 20-25 minutes or until a thermometer inserted in thigh reads 180°, adding broth to pan as necessary and basting with remaining glaze halfway through cooking. Serve with pan juices.
Hearth and Honey
Tags: ,


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>