Cornish Hens With Apricot Glaze
By á-170456
Ingredients
- 4 Cornish game hens - (abt 1 1/4 lbs ea)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/2 cup Steels Gourmet Apricot Jam
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 tablespoon olive oil
- 1 small shallot finely chopped
- 1 cup canned chicken broth
- 2 teaspoons ThickenThin Not/Starch Thickener
Details
Servings 4
Preparation
Step 1
Heat oven to 450 degrees.
Rinse hens under cold running water and then drain and blot dry with paper towels. Place one hen on its breast. With poultry shears make a lengthwise cut down one side of the backbone to the tail. Repeat on other side of backbone; remove and discard backbone. Remove and discard fat inside the body and neck cavities. Place hen cut-side down and flatten with your hands. Transfer to a baking sheet. Repeat with remaining hens. Sprinkle with salt and pepper.
In a small bowl, mix jam, cinnamon and cardamom. Set aside.
Cook hens 25 minutes, until no longer pink inside and juices run clear.
Heat broiler. Brush reserved glaze on hens. Broil 6 inches from heat source 2 minutes, until browned. Remove from broiler. Transfer hens to a serving platter; tent with foil to keep warm.
In skillet over medium heat, heat olive oil. Add shallots and cook 2 minutes, stirring occasionally, until softened. Carefully pour accumulated juices from the baking sheet into skillet. Add chicken broth. Bring to a boil over medium-high heat. Whisk in thickener. Simmer 1 minute until thickened. Transfer sauce to a gravy boat.
This recipe yields 4 servings.
Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 81 grams
Fat: 69 grams
Calories: 994
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