GINNA PARSONS: Cornish hen recipe back for encore

By Ginna Parsons/NEMS Daily Journal

Just after Christmas, I was walking past the frozen food bins in the grocery store when I spied a bunch of Cornish hens. I almost picked some up, but knew it might take a while to find the recipe I like to use, so I let them be.
It didn’t take as long to find the recipe as I had first thought, even though it’s been a while since I used it – 2007 to be exact. So the next time I was in the store, I picked up a couple of 24-ounce hens, easily enough to feed two people each.
Without thinking, I went ahead and made the full amount of glaze that the recipe calls for. When I realized we had only two hens, I started to just throw half the glaze away.
But my husband stuck his finger in the bowl, declared it delicious, and suggested we save the extra glaze to use later in the week on pork tenderloin and on chicken.
He was so right. This stuff is yummy, and the hens were, too. We served ours with Uncle Ben’s original wild rice and green beans.

Glazed Cornish Game Hens
4 Rock Cornish game hens, thawed, rinsed and patted dry
Olive oil
Salt and pepper
12 cup bottled chili sauce
12 cup apricot jam or preserves
14 cup honey
1 tablespoon bourbon
2 tablespoons Worcestershire
1 teaspoon garlic powder
1 teaspoon rosemary, crushed

Preheat oven to 375 degrees. Rub hens with oil and season with salt and pepper. Place breast side up in a large oiled roasting pan and cook for 30 minutes.
For the glaze, combine remaining ingredients. Remove hens from oven and brush with glaze. Bake for 40 minutes more, basting with more glaze every 10 minutes. Let stand 10 minutes before serving.
Makes 8 servings.

Ginna Parsons is the Daily Journal’s food/home/garden editor.