📝 About This Recipe
This elegant dish elevates the delicate Cornish game hen with a luscious, sticky glaze that balances the honeyed sweetness of sun-ripened apricots with the sharp, warming zing of fresh ginger. Each bird is roasted to golden perfection, ensuring succulent meat and a crackling, mahogany skin infused with garlic and rosemary. It is a sophisticated centerpiece perfect for intimate dinner parties or a luxurious Sunday roast that feels both classic and refreshingly vibrant.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (about 1.25 to 1.5 lbs each, thawed completely)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Unsalted Butter (softened to room temperature)
Aromatic Cavity Stuffing
- 4 sprigs Fresh Rosemary
- 4 cloves Garlic (smashed)
- 1/2 piece Lemon (cut into wedges)
- 1 piece Shallot (halved)
Apricot-Ginger Glaze
- 1/2 cup Apricot Preserves (high quality, fruit-forward)
- 1 tablespoon Fresh Ginger (finely grated or microplaned)
- 1 tablespoon Soy Sauce (for umami and salt balance)
- 1 tablespoon Apple Cider Vinegar (to cut the sweetness)
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven for even heat distribution.
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2
Remove the hens from their packaging. Remove any giblets from the cavity, then pat the skin extremely dry with paper towels; dry skin is the secret to a crispy finish.
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3
Generously season the cavities of the hens with salt and pepper. Stuff each hen with 2 sprigs of rosemary, 2 smashed garlic cloves, a lemon wedge, and half a shallot.
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4
Tie the legs together with kitchen twine (trussing) and tuck the wing tips under the body to prevent them from burning and to ensure even cooking.
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5
Rub the softened butter all over the outside of the hens, then season the skin liberally with salt and pepper. Place the hens breast-side up on a rack set inside a shallow roasting pan.
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6
Roast the hens in the preheated oven for 25 minutes. This initial high-heat blast will start the browning process.
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7
While the hens roast, prepare the glaze. In a small saucepan over medium-low heat, combine the apricot preserves, grated ginger, soy sauce, apple cider vinegar, Dijon mustard, and red pepper flakes.
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8
Simmer the glaze for 3-5 minutes, stirring constantly, until it is smooth and slightly thickened. Remove from heat.
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9
After the initial 25 minutes of roasting, remove the pan from the oven. Using a pastry brush, generously coat the hens with about half of the apricot-ginger glaze.
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10
Reduce the oven temperature to 375°F (190°C) and return the hens to the oven for another 20-25 minutes.
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11
Brush the hens with the remaining glaze every 10 minutes to build up a thick, sticky, and flavorful crust.
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12
Check for doneness using an instant-read thermometer inserted into the thickest part of the thigh (without hitting bone). It should register 165°F (74°C).
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13
Remove the hens from the oven and transfer them to a carving board. Tent loosely with foil and let them rest for 10 minutes. This allows the juices to redistribute, ensuring moist meat.
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14
Snip the kitchen twine and serve the hens whole for a dramatic presentation, or split them down the breastbone into halves for easier eating.
💡 Chef's Tips
Always use fresh ginger rather than ground powder; the aromatic oils in fresh ginger provide a much-needed zing to balance the apricot. If the glaze begins to brown too quickly or look like it might burn, tent the hens loosely with aluminum foil for the final 10 minutes. For the best flavor, salt the hens 1-2 hours in advance and keep them uncovered in the fridge to further dry out the skin. Don't skip the resting period; cutting into the bird too soon will cause all the delicious juices to run out onto the board. If you don't have a roasting rack, use thick slices of onion and carrot as a 'natural' rack to keep the hens elevated.
🍽️ Serving Suggestions
Pair with a wild rice pilaf featuring toasted almonds and dried cranberries to echo the fruit notes. Serve alongside roasted root vegetables or grilled asparagus spears for a vibrant color contrast. A crisp, dry Riesling or a buttery Chardonnay beautifully complements the sweetness of the apricot and the spice of the ginger. For a lighter side, a simple arugula salad with a lemon-shallot vinaigrette provides a peppery bite that cuts through the rich glaze. Offer an extra side of the apricot-ginger sauce (warmed up) for those who like a little extra dip.