Prep 10 mins
Cook 1 hr
The original recipe came from "The 21 Cookbook: Recipes and Lore from New York's Fabled Restaurant" by Michael Lomonaco and Donna Forsman. I found the cooking time given was insufficient and the recipe made enough glaze for eight hens, never mind four! Obviously, I will be using the changes I made to the recipe. The end result was a big hit with my family and guests, though!
- 4 (1 1/2 lb) Cornish hens
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 bay leaves
- 4 garlic cloves, peeled and smashed
- 2 tablespoons dried thyme
- 1⁄2 teaspoon chili flakes
- 2 tablespoons olive oil
- 1⁄4 cup honey
- 1⁄4 cup stone ground dijon mustard
- 1 1⁄2 tablespoons balsamic vinegar
- 1⁄2 teaspoon ground cumin
- 1 tablespoon fresh cilantro, chopped (optional)
- Season the hens inside and out with salt and pepper.
- Place equal portions of bay leaves, garlic, thyme and chili flakes inside the cavity of each hen.
- Brush the hens with oil.
- Place, breast side down, on a rack in a roasting pan.
- Cover and roast in a preheated 375 degree F oven for 40 minutes. Check at this point to see if the leg pulls away easily from the body and the meat is no longer pink. If still pink, roast for another 10 to 15 minutes.
- Meanwhile, combine the honey, mustard, vinegar, cumin and cilantro in a bowl.
- Brush over the hens.
- Roast uncovered for another 10 minutes to brown the glaze.