📝 About This Recipe
This elegant dish features succulent Cornish game hens filled with a rustic sourdough and dried apricot stuffing, offering a perfect balance of savory herbs and stone-fruit sweetness. The skin is roasted to a golden-brown lacquer using a honey-balsamic glaze that caramelizes beautifully in the oven. It is a sophisticated, restaurant-quality meal that is surprisingly simple to prepare for intimate dinner parties or festive holiday gatherings.
🥗 Ingredients
The Hens
- 2 pieces Cornish game hens (approximately 1.25 lbs each, thawed if frozen)
- 2 tablespoons Unsalted butter (softened to room temperature)
- 1 teaspoon Kosher salt (divided)
- 1/2 teaspoon Freshly cracked black pepper
Apricot Stuffing
- 2 cups Sourdough bread (cut into 1/2-inch cubes and slightly dried)
- 1/2 cup Dried apricots (chopped into small pieces)
- 2 pieces Shallots (finely minced)
- 1 stalk Celery (finely diced)
- 1/4 cup Pecans (toasted and roughly chopped)
- 1 tablespoon Fresh sage (finely chopped)
- 1/2 cup Chicken stock (low sodium)
- 1 tablespoon Olive oil
Honey-Balsamic Glaze
- 1/4 cup Honey (clover or wildflower honey works best)
- 1 tablespoon Balsamic vinegar (aged balsamic for best flavor)
- 2 tablespoons Orange juice (freshly squeezed)
- 1 teaspoon Fresh thyme (leaves only)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven and lightly grease a shallow roasting pan or a large oven-proof skillet.
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2
In a medium skillet over medium heat, add the olive oil. Sauté the minced shallots and diced celery for 4-5 minutes until they are soft and translucent.
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3
In a large mixing bowl, combine the sourdough cubes, chopped dried apricots, toasted pecans, and chopped sage. Stir in the sautéed shallot mixture.
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4
Slowly drizzle the chicken stock over the bread mixture, tossing gently until the bread is moist but not soggy. Season with a pinch of salt and pepper.
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5
Remove the giblets from the hens if present. Rinse the hens under cold water and pat them extremely dry with paper towels; dry skin is the secret to a crisp finish.
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6
Lightly season the inside of each hen cavity with salt and pepper. Spoon the stuffing loosely into the cavities—do not pack it too tightly as it needs room to expand.
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7
Tie the legs of each hen together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
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8
Rub the outside of each hen with the softened butter, then sprinkle with the remaining salt and pepper. Place the hens in the prepared roasting pan.
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9
Roast the hens in the preheated oven for 45 minutes without disturbing them.
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10
While the hens roast, whisk together the honey, balsamic vinegar, orange juice, and thyme in a small bowl to create the glaze.
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11
After 45 minutes, remove the hens briefly and generously brush them with the honey-balsamic glaze. Return them to the oven.
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12
Continue roasting for another 15-20 minutes, brushing with more glaze every 7 minutes, until the skin is deep golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
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13
Remove from the oven and let the hens rest for 10 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
💡 Chef's Tips
Always pat the hens completely dry before applying butter to ensure the skin gets crispy rather than steamed. If the stuffing is too dry, add chicken stock one tablespoon at a time; if using very fresh bread, toast the cubes in the oven for 10 minutes first. Use a meat thermometer to check the temperature in the thickest part of the thigh, making sure not to hit the bone for an accurate reading. If the glaze begins to brown too quickly or smell burnt, loosely tent the hens with aluminum foil for the final 10 minutes of cooking.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir. Serve alongside a wild rice pilaf with toasted almonds to complement the stuffing. A side of roasted root vegetables like carrots and parsnips adds a lovely earthy balance. A simple arugula salad with a lemon vinaigrette provides a bright contrast to the sweet glaze.