Description

Roasted Cornish Hens w sticky Apple Cranberry Glaze herbroasted wild rice stepwise guide tips for crisp skin 60min prep elegant holiday main

Ingredients

Scale

2 Cornish hens (about 1 to 1.25 lb each)

2 tablespoons olive oil (or avocado oil)

1 teaspoon kosher salt + 1/2 teaspoon black pepper (per bird)

1 teaspoon dried thyme + 1 teaspoon dried rosemary (or 2 tsp mixed herbs)

1 medium apple, peeled and finely chopped (Granny Smith or Honeycrisp)

1/2 cup fresh or frozen cranberries

1/3 cup apple cider or juice (or dry white wine)

2 tablespoons maple syrup or honey

1 tablespoon Dijon mustard

1 tablespoon butter (optional)

1 cup wild rice blend (uncooked)

2 cups low-sodium chicken broth

1 small shallot or 1/4 cup onion, minced

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C). Pat the Cornish hens dry with paper towels. Gently loosen the skin over the breasts to tuck in herbs.

Rub each hen all over with olive oil, then season inside and out with salt, pepper, and dried herbs. Place hens breast-side up on a rimmed baking sheet or shallow roasting pan and tuck wing tips under. Optionally tuck halved garlic or lemon in the cavity.

Roast the hens at 425°F for 20–25 minutes until the skin begins to brown and render. Rotate the pan halfway for even browning.

While hens begin to roast, make the apple-cranberry glaze: heat a small saucepan over medium and add chopped apple, cranberries, apple cider, maple syrup, and Dijon. Bring to a simmer and cook 8–10 minutes until apples soften and cranberries pop. Mash or blend to desired texture, stir in butter if using, and season to taste.

Brush a generous layer of glaze over each hen and return to the oven. Roast another 12–18 minutes, basting once halfway through, until an instant-read thermometer reads 165°F in the thickest part of the thigh and the glaze is glossy and slightly caramelized.

Remove hens to a cutting board and tent loosely with foil for 8–10 minutes to rest.

Make the herb-roasted wild rice: while hens rest (or earlier), heat 1 tablespoon oil or butter in a saucepan over medium. Sauté the shallot or onion until translucent (2–3 minutes). Add the wild rice and stir to coat for 1 minute, then add chicken broth and a pinch of salt. Bring to a boil, reduce to low, cover tightly, and simmer 35–45 minutes until tender. Add more hot broth if needed and continue cooking a few minutes.

Fluff the cooked rice with a fork and stir in chopped parsley and chives. Adjust salt and pepper.

Carve each hen into halves or quarters, spoon extra apple-cranberry glaze over the top, and serve over a bed of herb-roasted wild rice. Garnish with fresh herbs and whole cranberries if desired.

Prep Time: 20 minutes
rest: 8–10 minutes
Cook Time: 1 hour
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Calories: 720 kcal
Sugar: 12 g
Fat: 34 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 55 g

Keywords: Cornish hens, apple cranberry glaze, wild rice, roasted, weeknight dinner, holiday, comfort food, maple glaze