📝 About This Recipe
This elegant dish elevates the delicate, succulent nature of Cornish game hens with a vibrant, jewel-toned cranberry glaze. The tartness of fresh cranberries is balanced by the depth of ruby port and the earthy aroma of fresh rosemary, creating a festive centerpiece perfect for intimate holiday dinners. Each hen is roasted to golden-brown perfection, ensuring crispy skin and incredibly tender meat that feels both sophisticated and comforting.
🥗 Ingredients
The Hens
- 2 pieces Cornish Game Hens (about 1.25 to 1.5 lbs each, thawed if frozen)
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 4 sprigs Fresh Rosemary
- 4 cloves Garlic (smashed)
- 1 Lemon (halved)
Cranberry Port Glaze
- 1.5 cups Fresh Cranberries (frozen may be substituted)
- 1/2 cup Ruby Port Wine (or a full-bodied red wine)
- 1/3 cup Honey (clover or wildflower)
- 1 tablespoon Balsamic Vinegar (aged preferred)
- 1 teaspoon Orange Zest (finely grated)
- 1/4 teaspoon Ground Cinnamon
- 1 Shallot (minced)
👨🍳 Instructions
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1
Preheat your oven to 425°F (218°C). Place a sturdy roasting pan or a large cast-iron skillet inside the oven while it heats.
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2
Remove the hens from their packaging. Remove any giblets from the cavities and pat the skin extremely dry with paper towels; moisture is the enemy of crispy skin.
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3
Using kitchen shears, butterfly the hens by cutting along one side of the backbone, then the other. Remove the backbone and press down firmly on the breastbone to flatten them (spatchcocking). This ensures even cooking.
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4
Season the hens generously on both sides with kosher salt and cracked black pepper. Rub the softened butter under the skin of the breasts and over the exterior skin.
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5
Stuff two sprigs of rosemary, two cloves of garlic, and a lemon half under each hen in the hot roasting pan. The heat will immediately begin to infuse the meat with aromatics.
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6
Place the hens in the preheated oven and roast for 25 minutes to start the browning process.
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7
While the hens roast, prepare the glaze. In a medium saucepan over medium heat, combine the cranberries, port wine, honey, balsamic vinegar, minced shallot, and cinnamon.
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8
Simmer the sauce for 10-12 minutes until the cranberries burst and the liquid reduces to a syrupy consistency. Stir in the orange zest.
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9
Strain half of the sauce through a fine-mesh sieve into a small bowl to use as a smooth glaze. Reserve the remaining chunky sauce for serving.
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10
After the initial 25 minutes of roasting, remove the hens from the oven. Using a pastry brush, generously coat the hens with the strained cranberry glaze.
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11
Return the hens to the oven and lower the temperature to 375°F (190°C). Roast for another 15-20 minutes, brushing with more glaze every 7 minutes until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
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12
Remove the pan from the oven. Transfer the hens to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute, ensuring a moist result.
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13
Split the hens in half down the breastbone using a sharp chef's knife to create four individual portions.
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14
Serve immediately, drizzled with any remaining pan juices and the reserved chunky cranberry-port sauce.
💡 Chef's Tips
Always pat the hens dry; any surface moisture will steam the bird rather than roast it. If the glaze starts to darken too quickly or burn due to the sugar content, tent the hens loosely with foil. For the best flavor, allow the hens to sit at room temperature for 20 minutes before roasting. If you don't have port, a dry Sherry or even a splash of pomegranate juice mixed with red wine works beautifully. Use a meat thermometer to avoid overcooking, as Cornish hens can dry out quickly due to their small size.
🍽️ Serving Suggestions
Pair with a wild rice pilaf featuring toasted pecans and dried apricots. Serve alongside roasted root vegetables like honey-glazed carrots and parsnips. A crisp Pinot Noir or a lightly oaked Chardonnay complements the tart-sweet glaze perfectly. Start the meal with a simple arugula salad tossed in a lemon vinaigrette to cut through the richness. For a classic touch, add a side of creamy garlic mashed potatoes to soak up the extra sauce.