Prep 30 mins
Cook 45 mins
The sauce in this recipe is just as good on chicken and turkey as it is on Cornish hens.
- 2 Cornish hens
- 1⁄2 cup treacle or 1⁄2 cup molasses
- 1⁄4 cup red onion, minced
- 5 fresh sage leaves, finely chopped
- 4 fluid ounces olive oil
- 1 teaspoon fresh ground black pepper
- 1 tablespoon salt, to taste (optional)
Caramelized Onion Sauce
- 1⁄2 cup yellow onions or 1⁄2 cup shallot, diced
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon white wine vinegar
- 4 fluid ounces Chardonnay wine
- 6 fluid ounces low sodium chicken broth
- 1 pinch ground cloves
- salt, to taste
- fresh ground black pepper, to taste
- ---To Make the Onion Sauce---.
- Place the butter and onions in a medium-size saucepan, and cook at medium-high heat until the onions are well caramelized (they will have a nice brown, nutty color).
- Using a fork, add the flour and garlic, incorporating well.
- Add the bay leaves, vinegar, and Chardonnay.
- Reduce this liquid by half.
- Add the chicken stock and reduce again until the sauce is thickened enough to coat the back of a wooden spoon.
- Remove from the heat and whisk in the remaining spices.
- Remove the bay leaves.
- ---To Roast the Hens---.
- Preheat the oven to 375°F degrees.
- Prepare a roasting pan by brushing it lightly with olive oil.
- Rinse the hens well with cold water, both outside and inside.
- Pat them dry with paper towel and set them aside.
- Combine all the remaining ingredients in a medium-size bowl and whisk well until the glaze is emulsified.
- Brush both the inside and outside of the hens heavily with the prepared molasses glaze and place them in the prepared roasting pan.
- Roast the hens in preheated oven.
- After 5 minutes, brush the hens again with the remaining glaze.
- If the glaze seems to be burning on the bottom of the pan, simply pour a small amount of water into the pan.
- Continue roasting the hens until the internal temperature of the meat has reached 180°F.
- Check each hen for doneness by placing a fork in the center cavity of the hen and lifting upward.
- If the juices appear clear, the hens are completely roasted.
- If the juices appear red or pink, roast for an additional 2-4 minutes.
- When the juices are clear, remove from the oven and allow hens to rest at room temperature for 2-3 minutes.