Cornish Game Hens With Peach Glaze

Total Time
3hrs 45mins
Prep 3 hrs
Cook 45 mins

These are delicious cornish game hens, They take awhile to prepare ,but, are worth it. I have tripled the recipe. these are a family favorite. I found the recipe some time ago on the web.

Ingredients Nutrition

  • 2 Cornish hens
  • 13 cup salt
  • 2 tablespoons butter
  • salt and pepper
  • basil
  • Glaze

  • 12 cup peach preserves (can use Apricot)
  • 12 cup butter


  1. Cut the hens down the backbone (split).
  2. Brine the hens: dissolve the salt in water,put hens& salted water into large bowl.
  3. (I usually put them into a large plactic bag) refrigerate 2 to 3 hours.
  4. Remove hens, Rinse thoroughly, pat dry, prick the skin allover the breast and legs with point of paring knife.
  5. Melt the butter in small pan& mix with preserves.
  6. Add salt, pepper& basil.
  7. Preheat oven to 400 degrees.
  8. Place hens in shallow pan (I usually line pan with foil for easy clean-up).
  9. Rub hens with butter.
  10. Spoon butter& preserve mixture over hens.
  11. Bake 35 to 45 minutes.


Most Helpful

I made this last night. I didn't have any peach preserves but I had some peach amaretto butter that I made last year so I used that instead. All my husband could say was WOW! This is a great recipe, I have some sand plum jelly I think I'll try next time. Thanks Barbara for a great recipe!

Vicki in Kansas Brown January 31, 2003

I used apricot jam. The "gravy" was simply delicious: not cloyingly sweet, not greasy from the butter, just smooth and flavorful. After brining, I let the hens marinate in the glaze for 2 hours or so before baking, as suggested by another reviewer. I believe I will kick it up next time with some brandy and a considerable amount of cayenne in the sauce. A brown and wild rice pilaf was a great fit. Thanks Barb!

Marietta Mary Lou December 24, 2013

This is our favorite recipe for Cornish game hens. Tender and juicy, the skin crisps up wonderfully and is so tasty. Thank you for sharing.

AndreaVT96 October 17, 2010

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