📝 About This Recipe
Indulge in an elegant bistro-style dinner featuring tender Cornish game hens roasted to golden perfection and draped in a luscious, ruby-red cherry sauce. The natural sweetness of the cherries is balanced by savory shallots and a hint of balsamic vinegar, creating a sophisticated flavor profile that feels truly celebratory. This dish offers the luxury of a whole roasted bird in a perfectly portioned, individual size, making it a showstopper for intimate gatherings or holiday dinners.
🥗 Ingredients
The Hens
- 2 pieces Cornish Game Hens (approx. 1.25 lbs each, thawed and patted dry)
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 2 sprigs Fresh Rosemary (for stuffing the cavity)
- 2 cloves Garlic (smashed)
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Olive Oil
The Cherry Sauce
- 1.5 cups Sweet Black Cherries (fresh pitted or frozen thawed)
- 1 large Shallot (finely minced)
- 1/2 cup Port Wine (or a dry red wine like Cabernet)
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Balsamic Vinegar (aged quality preferred)
- 1 teaspoon Honey (optional, to adjust sweetness)
- 1 tablespoon Cold Butter (cubed, to finish the sauce)
- 1 teaspoon Fresh Thyme (leaves only)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven and lightly oil a roasting pan or a large cast-iron skillet.
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2
Prepare the hens by removing any giblets. Use paper towels to pat the skin extremely dry; this is the secret to achieving a crispy, golden-brown finish.
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3
In a small bowl, mix the softened butter with half of the fresh thyme, salt, and pepper. Gently loosen the skin over the breast of each hen and spread some of the herb butter underneath.
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4
Rub the remaining butter and olive oil over the outside of the hens. Season generously with additional salt and pepper. Stuff each cavity with a rosemary sprig and a smashed garlic clove.
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5
Tie the legs together with kitchen twine (trussing) to ensure even cooking and a beautiful presentation. Place the hens breast-side up in the prepared pan.
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6
Roast the hens for 45-55 minutes. Every 20 minutes, baste them with the juices from the bottom of the pan. They are done when an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
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7
While the hens roast, prepare the sauce. In a medium saucepan over medium heat, sauté the minced shallots in a drizzle of olive oil until translucent and soft, about 3-4 minutes.
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8
Deglaze the pan with the Port wine, scraping up any browned bits. Increase heat to medium-high and simmer until the liquid is reduced by half.
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9
Add the cherries, chicken stock, balsamic vinegar, and thyme. Bring to a gentle boil, then reduce heat and simmer for 10-12 minutes until the cherries have softened and the sauce has thickened to a syrupy consistency.
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10
Once the hens are finished roasting, transfer them to a warm plate and tent loosely with foil. Let them rest for at least 10 minutes to allow the juices to redistribute.
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11
Pour any flavorful roasting juices from the pan into your cherry sauce (skimming off excess fat first). Taste the sauce; add honey if it's too tart, or more salt if needed.
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12
Remove the sauce from heat and whisk in the cold butter cubes one at a time. This creates a glossy, velvety finish known as 'monter au beurre'.
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13
To serve, place each hen on a plate and generously spoon the cherry reduction over the top, ensuring plenty of whole cherries are visible.
💡 Chef's Tips
Always pat the hens dry with paper towels; moisture is the enemy of crispy skin. If using frozen cherries, do not thaw them completely before adding to the pan to preserve their shape. Trussing the legs isn't just for looks; it prevents the extremities from drying out before the breast is cooked. Use a high-quality Port or a fruity red wine; since the sauce reduces, the quality of the wine will be concentrated. Resting the meat is mandatory—if you cut into the hen too soon, all the moisture will run out onto the plate.
🍽️ Serving Suggestions
Serve alongside a bed of wild rice pilaf with toasted almonds to soak up the extra sauce. Pair with roasted root vegetables like honey-glazed carrots or parsnips. A glass of Pinot Noir or the same Port used in the sauce complements the cherry notes perfectly. Start the meal with a light arugula salad dressed in a lemon vinaigrette to cut through the richness. For an extra touch of luxury, garnish with a few sprigs of fresh watercress for a peppery bite.