Maple-Sage Cornish Hens with Roast Apples

By tammy1365

Ingredients

• 1 cup apple cider
• 3 tablespoons maple syrup
• 1/4 cup chopped sage leaves
• 1/2 shallot, chopped
• 2 Cornish hens
• 2 tablespoons melted unsalted butter, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fine sea salt, divided
• 4 apples, peeled, cored and quartered

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method:

In a small saucepan, combine cider, syrup, sage and shallot. Simmer over medium-low heat until reduced to 1/2 cup, about 15 minutes.
Meanwhile, preheat the oven to 425°F. Brush hens all over with 1 tablespoon of butter and sprinkle inside and out with pepper and 1 teaspoon of the salt. Tie the legs of each hen together with kitchen string and tuck the wings under the birds. Place them in a large roasting pan and surround with apples. Drizzle apples with the remaining 1 tablespoon butter and sprinkle with remaining 1/2 teaspoon salt. Roast 30 minutes.
Brush hens generously with cider glaze and continue to roast, brushing them with more glaze every 5 minutes, until they are browned and their juices run clear (an instant-read thermometer inserted into the thickest part of the thigh, not touching bone, should register 165°F), 15 to 20 minutes more. Allow to rest 10 minutes, then split each hen down the middle and serve.