I LIKE this recipe for Cornish hens because it’s easy to do and a delicious entrée for two. The basting ingredients result in a beautifully browned hen, sealing in the juices so that it is moist, tender and quite flavorful.
Cornish hens, basted with a delicious glaze of apricot preserves and cloves, make dinner for two something special. Gusty Crum of Dover, Ohio uses convenient packaged herb stuffing to complement the moist and tender meat.
My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe.
-Becky Brunette, Minneapolis, Minnesota
Classic Mediterranean flavors such as lemon, garlic and olive oil are used to season this tender hen. It's then seared in a hot skillet and weighted with a foil-wrapped brick before being finished off in a hot oven. The weight of the hot brick helps the poultry cook more quickly, so the meat stays moist.—Taste of Home Cooking School, Greendale, Wisconsin
The mustard in this dish surprises people. Combined with the citrus, it provides a real double "zing". You can also vary the ingredients, if you like. As an example, I've found the hens are tasty with orange marmalade.
My husband's a grade school principal, and we have a 14-year-old daughter and a 12-year-old son—resulting in a lot of schedules to juggle in our house. Sometimes, I'll cut the hens in half and have supper ready in 45 minutes.
This recipe started out as my grandmother's. My mother added the mushroom soup and the green peppers...I added the cheddar cheese. I think this dish represents our region because so much wild rice is grown here.