Cornish Game Hens With Cranberry Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4Cornish game hens, with giblets,each about 1¼ pounds
- 2tablespoons corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 1onion, peeled
- ¼cup dry white wine
- 1tablespoon honey
- ⅔cup fresh or canned chicken broth
- 1tablespoon tomato paste
- 2cups fresh cranberries
- 1tablespoon butter
Nutritional analysis per serving (4 servings)
835 calories; 57 grams fat; 15 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 11 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 59 grams protein; 1162 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens.
- Step 3
Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often.
- Step 4
Turn the hens to other side and continue baking 15 minutes, basting often.
- Step 5
Turn the hens breast side up and continue baking about 10 minutes, basting often.
- Step 6
Transfer the hens to a heated serving platter and cover with foil to keep warm.
- Step 7
Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil.
- Step 8
Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.
Private Notes
Comments
Excellent. I would not double the cranberries. I thought there was plenty of sauce for the hens. I found that with the contemporary hens, I did not have much liquid in the pan. I deglazed with wine then added 1/2 the stock to the roasting pan before straining the roasting pan contents. I added the remaining half plus a little more to the sauce pan.
This recipe just didn't work. Starting with the fact that in Step 3 it says to place the baking dish on top of the stove over low heat. For how long?? turning??? then you bake for 15 mins, then another 15 mins, basting and then bake for 10. Then nets a bird at 160 degrees internal temperature! I continued to cook for another 20-25mins to get an internal temp in the thigh to 180. And the cranberry sauce was way to tart!! needed citrus or sugar or something else to counter it.
I’m just checking this recipe out for the method. Replying to “why to put the roasting pan back on the stove” — maybe to keep it warm? I will report back.
This recipe just didn't work. Starting with the fact that in Step 3 it says to place the baking dish on top of the stove over low heat. For how long?? turning??? then you bake for 15 mins, then another 15 mins, basting and then bake for 10. Then nets a bird at 160 degrees internal temperature! I continued to cook for another 20-25mins to get an internal temp in the thigh to 180. And the cranberry sauce was way to tart!! needed citrus or sugar or something else to counter it.
Excellent. I would not double the cranberries. I thought there was plenty of sauce for the hens. I found that with the contemporary hens, I did not have much liquid in the pan. I deglazed with wine then added 1/2 the stock to the roasting pan before straining the roasting pan contents. I added the remaining half plus a little more to the sauce pan.