Cornish Hens With Apricot Mustard Glaze Recipes

Steps:

• In a large skillet, saute celery and onion in butter until tender; remove from heat. Add the bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten. , Stuff hens. Tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour. , Brush with preserves. Bake, uncovered, 30-45 minutes longer or until meat juices run clear, basting every 10-15 minutes. , If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired.

Steps:

• Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a thermometer reads 180°. Cover and let stand for 5-10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
• Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
• Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
• Place hens on the prepared cookie sheet and cover with foil.
• Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Steps:

• Combine butter, lemon rind, garlic, rosemary, salt and pepper. Remove 2 tablespoons of butter mixture and reserve. Lay hens flat, skin-side up. With fingertips starting at the breast, loosen skin from meat. Spread butter mixture on meat under the skin. Season hens with salt and pepper. Preheat oven to 400 F (200 C). Heat remaining 2 tablespoons of seasoned butter in skillet on medium-high heat. When butter sizzles, place hens skin-side down in butter and fry for 5 minutes or until skin is golden. Do not crowd skillet. Repeat on second side. Reserve skillet for sauce. Pour fat out of skillet and add mustard and apricot jam. On medium heat, stir together and cook until combined. Pour in stock and bring to boil. Simmer 2 minutes. Remove from heat and whisk in butter. Roast hens for 25 to 30 minutes or until juices run clear on a baking sheet. Cut each hen in half and serve 2 halves per person. Glaze with sauce.

Steps:

• Rinse defrosted hens in cold running water.
• Drain, pat dry inside and out with paper towel.
• Combine preserves, vinegar and soy sauce.
• Divide sauce in half.
• Spray inside of rotisserie basket with nonstick vegetable coating spray; place on spit and fit unit on hub of drip tray.
• Center one hen on spit with wings downward; center second hen on spit with wings upward.
• Close rotisserie door.
• Plug in; be certain unit rotates freely.
• Cook until juices run clear and thermometer inserted in breast registers 185ºF(approximately 55 to 60 minutes).
• Brush hens with half of sauce during last 10 minutes of cooking.
• Remove hens to a warm platter to serve.
• Heat the reserved half of sauce and serve with hens.
• Refrigerate leftovers.

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.

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

Steps:

• Season the hens inside and out with salt and pepper.
• Place equal portions of bay leaves, garlic, thyme and chili flakes inside the cavity of each hen.
• Brush the hens with oil.
• Place, breast side down, on a rack in a roasting pan.
• Cover and roast in a preheated 375 degree F oven for 40 minutes. Check at this point to see if the leg pulls away easily from the body and the meat is no longer pink. If still pink, roast for another 10 to 15 minutes.
• Meanwhile, combine the honey, mustard, vinegar, cumin and cilantro in a bowl.
• Brush over the hens.
• Roast uncovered for another 10 minutes to brown the glaze.

Steps:

• heat oven to 375*F.
• in a medium bowl mix together all stuffing ingredients (except preserves, butter and wine).
• in a 1 qt saucepan melt 1/2 cup apricot preserves and 1/4 cup butter, stir into stuffing, add 2 to 3 tablespoons wine to moisten stuffing.
• stuff hens with stuffing, secure opening with toothpicks.
• tuck wing under hen, place hens breast side up in roasting pan, bake for 1 hour.
• meanwhile in same saucepan combine all sauce ingredients.
• cook over medium heat stirring occasionally until melted (2 to 3 minutes).
• brush hens with half of sauce and continue baking uncovered for 40 to 50 minutes or until hens are fork tender.
• if hens browning to quickly cover them loosely with aluminum foil.
• Serve with remaining sauce.

Steps:

• Pat the hens dry. Season the cavity and the entire hens with salt and pepper to taste.
• Tie the legs together with kitchen string.
• Place seasoned hens in a baking dish and refridgerate at least 1 hour.
• When ready to roast, heat oven to 400 degrees.
• In a small saucepan, whisk together the five-spice powder, preserves, mustard, orange juice and chicken broth. Heat over medium until the preserves are melted and the mixture is almost smooth.
• Divide the sauce in half; set aside one half to serve with the cooked hens. Spray a broiler pan with cooking spray. Place the hens in the pan and drizzle with some of the reserved sauce.
• Place in the oven and roast for 15 minutes. Reduce the oven temperature to 350 degrees and drizzle the apricot sauce over the hens again. Continue roasting, basting occasionally until the hens are done, about 30 minutes more or until cooked through. Remove from the oven and let stand 10 minutes before serving.