Christy Rost
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Cornish Game Hen With Apricot Ginger Sauce

| Christy Rost
  • 2 20-ounce Cornish game hens
  • 1/4 aromatics for stuffing - carrots, onion, celery
  • 3/4 cup apricot preserves
  • 1 tablespoon cognac
  • 1/2 teaspoon 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.

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