Roasted Cornish Hens

By á-1821

Serves: 6 (generous servings) / Preparation time: 15
minutes / Total time: L hour, J5 minutes

Ingredients

• BASTING SAUCE
• 1/2 cup orange marmalade
• 1/4 cup pineapple juice
• 2 tablespoons Dijon mustard
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• HENS
• 6 (Cornish hens (about 1-1/4 pounds each), preferably
• without giblets, thawed
• 12 shallots, peeled but left whole
• 3 whole bulbs garlic
• 2 tablespoons olive oil

Details

Servings 6
Cooking time 45mins

Preparation

Step 1

ln a blender, combine all of the basting sauce ingredients.
Divide the sauce among two bowls; set aside.
Preheat the oven to 425 degrees. While the oven is
preheating, rinse the hens inside and out with cold water and
pat dry. Place on a large, foil-lined jelly-roll pan 0r broiler
pan. Peel the shallots but leave whole. Remove some of the
papery skin of the garlic and cut about {1/4 inch off the top of
the bulbs. Toss the shallots with the olive oil and brush the
cut side of the garlic with the olive oil and season with salt
and pepper. Arrange the shallots and garlic around the hens.
Set aside about 1/3 cup of the basting sauce for serving.
Brush the hens with some of the sauce/ place in the oven
and roast about 45 minutes to 1 hour, basting every 15
minutes with more sauce and rotating the pan to ensure
even doneness. Hens are done when juices run clear, the skin
is golden brown and the internal temperature is 165 degrees
in the thickest part of the breast.
Remove the hens from the oven, let rest a few minutes,
baste again before serving with {1/3 cup of the reserved sauce
and serve whole 0r carve as desired. Serve the shallots on
the side; spread the garlic on crusty bread.