Apricot-Glazed Cornish Hens Recipe

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Apricot-Glazed Cornish Hens Recipe
Apricot-Glazed Cornish Hens Recipe photo by Taste of Home
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Apricot-Glazed Cornish Hens Recipe

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Publisher Photo
These savory hens are a tasty sized-right twist on the conventional bird. Filled with a well-seasoned stuffing, they make perfect individual servings, reveals Ruth Andrewson of Leavenworth, Washington. "The hens smell so good while baking, folks can hardly wait to eat," she smiles.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours

Ingredients

  • 3 tablespoons chopped celery
  • 3 tablespoons chopped onion
  • 1/4 cup butter or margarine
  • 3 cups dry bread cubes
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/2 teaspoons poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 to 4 tablespoons chicken broth
  • 4 Cornish game hens (1-1/4 pounds each)
  • 1 jar (12 ounces) apricot preserves, warmed
  • 4 green onions (green part only), optional
  • Fresh rosemary sprigs, optional

Directions

In a large skillet, saute celery and onion in butter until tender; remove from heat. Add bread, mushrooms and seasonings; mix well. 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 to 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. Yield: 4 servings.
Originally published as Apricot-Glazed Cornish Hens in Country Woman November/December 1997, p9

  • 3 tablespoons chopped celery
  • 3 tablespoons chopped onion
  • 1/4 cup butter or margarine
  • 3 cups dry bread cubes
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/2 teaspoons poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 to 4 tablespoons chicken broth
  • 4 Cornish game hens (1-1/4 pounds each)
  • 1 jar (12 ounces) apricot preserves, warmed
  • 4 green onions (green part only), optional
  • Fresh rosemary sprigs, optional
  1. In a large skillet, saute celery and onion in butter until tender; remove from heat. Add bread, mushrooms and seasonings; mix well. 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 to 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. Yield: 4 servings.
Originally published as Apricot-Glazed Cornish Hens in Country Woman November/December 1997, p9

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minnielu User ID: 7408119 202428
Reviewed Jul. 6, 2014

"I loved this recipe. Even the boyfriend, who does not like Mushrooms, really enjoyed it!"

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