Six Spice Maple Cornish Hens Recipes

SPICY MAPLE CORNISH HENS

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.

CORNISH HENS WITH MAPLE-MUSTARD GLAZE

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.

MAPLE ORANGE CORNISH HENS

Steps:

• In small saucepan, whisk together maple syrup, orange juice, wine (if using) and rosemary. Bring to boil; boil for 3 to 5 minutes or until glaze is slightly thickened. Let cool slightly.
• Meanwhile, cut wing tips from hens. Using kitchen shears or sharp knife, cut along each side of back bone; discard backbone. Cut through breastbone to separate into halves. Trim off excess fat and skin. Gently loosen skin from each half of hens, leaving skin attached at back side. Startinng at breast, ease in orange rind over flesh under skin.
• Place hens, skin side up, on foil-lined baking sheet. Sprinkle with salt and pepper; brush with 1/3 of glaze. Roast in 375 F oven, brushing with glaze twice, for 45 minutes or until browned and juices run clear when hen is pierced.
• Arrange hens on serving platter; garnish with fresh rosemary sprigs and orange slices, if desired.