Cornish Hens With Maple Mustard Glaze Recipes

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SPICY MAPLE CORNISH HENS



Spicy Maple Cornish Hens image

Provided by Kardea Brown

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

4 Cornish game hens, trussed (see Cook's Note)
1/2 cup (1 stick) unsalted butter, softened
2/3 cup maple syrup
1/4 cup brown sugar
2 tablespoons kosher salt, plus more for sprinkling
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika (Hungarian), plus more for sprinkling
1 teaspoon ground white pepper
1 teaspoon pumpkin pie spice
1/2 cup dry sherry
1 cup chicken stock
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet.
  • Pat the game hens dry and place on the prepared rack. Mix the butter, 1/3 cup maple syrup and 2 tablespoons brown sugar with the salt and all the spices in a bowl. Rub the birds with the butter mixture, making sure it gets in all the cavities and under the skin. Reserve any unused butter for later. Sprinkle the hens with a little extra salt and paprika.
  • Roast for 30 minutes, then baste with the juices at the bottom of the baking sheet, or a little of the remaining butter. Return to the oven and roast until the juices run clear and an instant-read thermometer inserted in the thigh (do not touch bone) registers 165 degrees F, another 15 to 30 minutes more. Remove the hens to a cutting board or serving tray to rest and remove the rack. Pour the dry sherry into the hot baking sheet and use a wooden spoon to scrape up any browned bits; add a little of the stock if necessary. Transfer the sherry mixture to a small saucepan and add any remaining butter. Melt over medium heat. Meanwhile, mix the cornstarch with 2 tablespoons chicken stock in a small bowl to make a slurry. Add the slurry and the remaining stock to the saucepan along with the remaining 1/3 cup syrup and remaining 2 tablespoons brown sugar. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Serve the game hens with the sweet and spicy gravy.

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE



Roasted Cornish Game Hen With Mustard Glaze image

A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).

Provided by Sharon123

Categories     Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

1 Cornish hen (1 1/2-pound)
1 1/2 tablespoons olive oil
1 tablespoon dijon-style mustard
2 tablespoons mustard seeds
1/2 teaspoon crumbled dried rosemary
1 -2 garlic clove, minced
1/4 cup dry white wine
1/4 cup chicken broth

Steps:

  • Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
  • In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
  • While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
  • Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
  • Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
  • Transfer the hen to a platter and keep it warm.
  • To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
  • Serve and enjoy!

GARAM MASALA RUBBED CORNISH HEN WITH MAPLE-TAMARIND GLAZE



Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 cornish hens, washed and patted dry
Salt
6 tablespoons garam masala
Maple-Tamarind Glaze, recipe follows
2 tablespoons canola oil
2 shallots, finely chopped
1 tablespoon minced or grated fresh ginger
1/4 teaspoon red chili flakes
1/2 cup homemade chicken stock
1 teaspoon black peppercorns
1 cup pure maple syrup
1 tablespoon tamarind paste
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Season entire hen with salt, including the cavity. Push the wings back and rub the garam masala over the entire hen. Place on a lightly oiled baking rack set over a baking sheet and bake for 15 minutes. Brush with some of the glaze and reduce the heat to 375 degrees F and continue baking until just cooked through, about 10 to 15 minutes longer or until a thermometer inserted into the thickest part of the leg registers 160 degrees F. Remove from the oven, brush with the remaining glaze, and let rest 5 minutes before serving. Alternatively, you can sear the hens in an oven-safe saute pan over medium-high heat and then transfer pan to the oven to finish cooking.
  • Heat oil in a medium saucepan over medium heat. Add shallots and ginger and cook until soft. Add red chili flakes and cook for 30 seconds. Stir in chicken stock and peppercorns and cook until reduced by half. Whisk in maple syrup and tamarind paste and cook for 15 minutes or until slightly thickened, stirring occasionally. Remove from the heat and let cool to room temperature before using.

CORNISH HENS WITH MAPLE-MUSTARD GLAZE



Cornish Hens with Maple-Mustard Glaze image

Categories     Mustard     Roast     Kid-Friendly     Fall     Bon Appétit     Small Plates

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 6

2 tablespoons maple syrup
1 1/2 tablespoons butter
1 tablespoon Dijon mustard
1 teaspoon dried thyme, crumbled
2 Cornish game hens
Salt and pepper

Steps:

  • Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
  • Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.

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