Savory Cornish Hens With a Brandy Currant Glaze

Name: Savory Cornish Hens With a Brandy Currant Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 Whole Hens, 2-4 serving(s)
Ingredients: 2 Cornish hens (1 3/4-2 lbs each); 1 large onion, cut in thick slices (I use these as a natural rack for the hens to sit on in the pan); 1 medium onion, cut in quarters; 1 orange, cut in quarters; 1/3 cup parsley; 1 tablespoon dried thyme; 1 teaspoon kosher salt, for the filling; 1 teaspoon ground black pepper, for the filling; 1/4 cup butter (1/8 cup for the filling, 1/8 cup for the skin); 1 teaspoon kosher salt, for the skin; 1/2 teaspoon black pepper, for the skin; 3/4 cup red currant jelly; 1 tablespoon garlic, minced; 1/2 cup brandy (Just pick up one of those little airplane bottles, they work fine if you don't keep brandy in the ho); 1 cup chicken stock; 1/2 cup dry white wine; 2 tablespoons butter (optional)

(2)

Recipe by SarasotaCook

My favorite ... Cornish Hens. I think they are so under appreciated. Sweet succulent, individual "MINI" chickens. Well you know what I mean. These have great flavor and simple to make. Less time than a chicken, twice the WOW impact for dinner parties and just so good. You can serve 1/2 portions or whole chickens to each person. Serve this with some citrus wild rice and I love some roasted cauliflower or roasted brussels sprouts.

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READY IN: 40mins

SERVES: 2-4

YIELD: 2 Whole Hens

UNITS: US

INGREDIENTS

Nutrition

2

Cornish hens (1 3/4-2 lbs each)
1

large onion, cut in thick slices (I use these as a natural rack for the hens to sit on in the pan)
Filling
1

medium onion, cut in quarters
1

orange, cut in quarters
¹⁄₃

cup parsley
1

tablespoon dried thyme
1

teaspoon kosher salt, for the filling
1

teaspoon ground black pepper, for the filling
¹⁄₄

cup butter (1/8 cup for the filling, 1/8 cup for the skin)
1

teaspoon kosher salt, for the skin
¹⁄₂

teaspoon black pepper, for the skin
Glaze
³⁄₄

cup red currant jelly
1

tablespoon garlic, minced
¹⁄₂

cup brandy (Just pick up one of those little airplane bottles, they work fine if you don't keep brandy in the ho)
Sauce
1

cup chicken stock
¹⁄₂

cup dry white wine
2

tablespoons butter (optional)

DIRECTIONS

Prepare the Hens -- Just rinse them well, inside and out, drain and pat try. Then add 1/4 cup butter, parsley, thyme, salt and pepper in a small bowl and melt the butter in the microwave for just a few seconds. Add in the oranges and onion quarters and toss well.
Stuffing -- Add the orange, onion, butter and herb mix to the cavity of the hens.
Skin -- Brush each of the hens with 1/4 cup of butter (not melted) and season with salt and pepper.
Bake -- Place each of the hens on a couple of the onions slices in a small oven proof pan. The onion slices just make a natural baking rack so they don't sit directly on the pan itself. Bake at 425 for 10 minute and then reduce to 350 for about 20-30 minutes uncovered. NOTE: One reviewer wrote they were swimming in butter, but if you bake the hens on the onions used as a rack as suggested, they are not sitting in butter. The butter flavors the inside and outside, and remember, it is for 2 nice size birds. Also, the onions will absorb most of the butter and the natural juices will end up in the sauce at the end.
NOTE: I used around a 1 3/4 - 2 1/2 lb hen, and then can take anywhere from 30-45 minutes. So just check and have your meat thermometer handy. This is one time when it really helps. I take mine out at 160, as it continues to cook once removed. The last time I cooked 4 for dinner they took 40 minutes. But just check to be sure.
Glaze -- As the hens back, in a small measuring cup add the garlic, brandy and jelly and just heat until melted. You can also do this on the stove, but the microwave is easier, quicker and just a small cup to clean out vs another pot. Baste frequently with the glaze as the chicken cook.
Sauce -- No I love the sauce for this but it is optional. Remove the chickens to a plate and cover with foil to let them rest. Bring the pan to the stove on medium heat and add the wine to deglaze. Get all the good dripping off the bottom of the pan. Add the broth and cook 3-4 minutes. Right before serving, just add the butter to thicken the sauce and serve with the chicken. This isn't a thick gravy, just a nice light sauce over the chicken.

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