Citrus-Baked Cornish Hens - Master Cookbook Recipe # 521
These Citrus-Baked Cornish Hens are a sophisticated yet simple way to bring a touch of elegance to your dinner table. The glaze is the real star here,a beautiful blend of sweet apricot preserves, zesty citrus, and savory Dijon mustard. By simmering the sauce first, we meld those flavors into a thick, fragrant syrup that caramelizes perfectly on the hens. Whether you're hosting a special occasion or just want a fancy family dinner, these hens are "so very good" and sure to impress!
This is recipe #521 in Tammy’s Master Cookbook.
Ingredients
- 4 Cornish hens
- 1/4 cup Apricot preserves
- 2 Tbsp Onion (grated)
- 1 Tbsp Salted butter
- 1 Tbsp Dijon or regular mustard
- 1 Garlic clove (minced)
- 1 Lemon (grated and peeled)
- 1 Orange (grated and peeled
Instructions
- Prep the Hens: Remove the giblets and necks from the hens. Tie the legs together with kitchen twine and tuck the wing tips under the backs.
- Make the Glaze: In a small saucepan, combine the apricot preserves, grated onion, butter, mustard, minced garlic, lemon zest/juice, and orange zest/juice. Simmer over medium-low heat for 5 minutes.
- Arrange: Place the hens breast-side up on a rack in a roasting pan.
- Initial Glaze: Brush the hens generously with the prepared citrus sauce.
- Bake: Bake at 350°F for 60 minutes.
- Baste: For the best flavor and color, brush the hens occasionally with the remaining sauce throughout the cooking time.
- Serve: Once the hens are golden brown and fully cooked, remove them from the oven and serve immediately.
Notes
Tammy’s Tips: Tying the legs and tucking the wings doesn't just make them look pretty,it helps the hens cook more evenly! This citrus sauce is truly versatile; I love using it on regular chicken breasts or even a turkey roast. If you have any extra sauce left over, you can give it one last simmer and serve it on the side for dipping. It’s a wonderful, bright dish that tastes like sunshine!