Cornish Game Hen With Apricot Ginger Sauce

Christy Rost


220-ounce Cornish game hens
¼aromatics for stuffing - carrots, onion, celery
¾cup apricot preserves
1tablespoon cognac
½teaspoon grated fresh ginger

Thaw game hens; remove gizzards. Rinse well and pat dry with paper towel. Season inside cavity with salt and pepper; stuff with aromatics, and tie cavity closed with string. Place hens in a casserole dish and set aside.

In a medium saucepan, melt apricot preserves over medium-low heat. Add cognac and ginger, stirring well to mix. Reduce heat to low and simmer 5 minutes, stirring often.

Brush sauce over hens. Cover hens with foil and place in a preheated 400 degree oven. Roast hens 15 minutes; reduce temperature to 350 and continue roasting 45 additional minutes, basting occasionally with additional sauce. Uncover hens and roast until hens are golden brown, 15-20 minutes. Remove from oven and set aside 15 minutes until game hens have drawn in their juices.

Recipe makes 2 servings.

Category: Poultry