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Currant-Glazed Cornish Hens Recipe

Currant-Glazed Cornish Hens Recipe

The very first Christmas we were married, I served this to my husband. It's been a family favorite ever since! We have two children, 12 and 10.
TOTAL TIME: Prep: 20 min. Bake: 1 hour YIELD:4 servings


  • 1 package (6 ounces) long grain and wild rice mix
  • 1 medium onion, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped celery
  • 2 tablespoons canola oil
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 4 Cornish game hens (20 to 24 ounces each)
  • 2 tablespoons butter, softened
  • 1 tablespoon butter
  • 1/2 cup currant jelly
  • 2 tablespoons lemon juice
  • 1/4 cup cider vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 3 whole cloves


  • 1. Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter.
  • 2. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes.
  • 3. Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 4. After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes. Yield: 4 servings.

Nutritional Facts

1 each: 1320 calories, 82g fat (23g saturated fat), 424mg cholesterol, 1454mg sodium, 68g carbohydrate (30g sugars, 4g fiber), 76g protein.

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virtualdynamo User ID: 1563968 11140
Reviewed Nov. 8, 2008

"I think you have to boil the glaze for longer than 2 minutes to get it really thick."

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