Cornish Game Hens With Crab Apple-Sage Glaze
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F
2
Starting at neck end of hens, slide fingers between skin and breasts to loosen skin
3
Place 2 sage leaves under skin of each breast half
4
Sprinkle hens with salt and pepper
5
Transfer hens, skin side up, to medium roasting pan
6
Roast hens 15 minutes
7
Meanwhile, simmer 1/3 cup wine, jelly, and shallots in heavy small saucepan until glaze is slightly thickened, about 6 minutes
8
Stir in chopped sage
9
Brush half of glaze on roasted hens
10
Roast hens 5 minutes more
11
Brush with remaining glaze
12
Roast until hens are cooked through and glaze is bubbling, about 5 minutes longer
13
Transfer to platter
14
Spoon off fat from juices in pan
15
Place roasting pan directly atop 2 burners over medium heat
16
Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes
17
Season sauce with salt and pepper
18
Spoon over hens
19
Preheat oven to 450°F
20
Starting at neck end of hens, slide fingers between skin and breasts to loosen skin
21
Place 2 sage leaves under skin of each breast half
22
Sprinkle hens with salt and pepper
23
Transfer hens, skin side up, to medium roasting pan
24
Roast hens 15 minutes
25
Meanwhile, simmer 1/3 cup wine, jelly, and shallots in heavy small saucepan until glaze is slightly thickened, about 6 minutes
26
Stir in chopped sage
27
Brush half of glaze on roasted hens
28
Roast hens 5 minutes more
29
Brush with remaining glaze
30
Roast until hens are cooked through and glaze is bubbling, about 5 minutes longer
31
Transfer to platter
32
Spoon off fat from juices in pan
33
Place roasting pan directly atop 2 burners over medium heat
34
Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes
35
Season sauce with salt and pepper
36
Spoon over hens