Roasted Apricot-Ginger Glazed Game Hens Recipe
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Ingredients
- 2 Cornish hens, 1-1/2 pound each
- 4 teaspoons toasted sesame oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 1/cup apricot preserves
- 2 teaspoons honey
- 2 teaspoons soy sauce
- 2 teaspoons fresh lemon juice
- 1 teaspoon cornstarch
- Set a rack in the center of the oven and heat the oven to 450 degrees F. With a sharp knife or poultry shears, remove the backbones from the hens and slice through the breastbone, cutting the hens in half. Brush the skin of the hens with 2 teaspoons of the sesame oil and set them, skin side up, on a wire rack set in a rimmed baking sheet. Sprinkle the skin with 1/2 teaspoon salt and several grinds of pepper. Roast until the hens are almost cooked through (an instant-read thermometer inserted in the thickest part of the thigh should register 165 degrees F), about 25 minutes.
- Meanwhile, heat the remaining 2 teaspoons sesame oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Stir in the preserves, honey, soy sauce, and lemon juice; bring to a boil and cook, stirring occasionally, until the mixture has thickened slightly, 4 to 5 minutes. Dissolve the cornstarch in 1 teaspoon water, add to the saucepan, and cook until the mixture thickens, another 1 minute.
- Brush the hens with the apricot-ginger glaze and continue to roast until the glaze has browned in spots and the thermometer registers 170 degrees F in the thigh another 5 to 7 minutes. Season to taste with salt and pepper and serve immediately.
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11:02 PM
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Meat and Game
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