Table of Contents

Savory Cornish Hens With a Brandy Currant Glaze

The first time I encountered Cornish hens prepared this way was at a small, family-run restaurant nestled in the rolling hills of Sonoma. The air was crisp with the scent of autumn, and the golden, glazed birds arrived at our table, each one a miniature masterpiece. I remember the satisfying crackle of the skin as I cut into it, the burst of savory-sweet flavor, and the murmur of contentment that spread throughout our little group. It was more than just a meal; it was an experience that evoked feelings of warmth, togetherness, and culinary delight. From that moment on, I knew I had to recreate that magic in my own kitchen.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2-4
Yields: 2 Whole Hens
Dietary Type: Gluten-Free

Ingredients

2 Cornish hens (1 3/4-2 lbs each)
1 large onion, cut in thick slices
Filling
- 1 medium onion, cut in quarters
- 1 orange, cut in quarters
- 1/3 cup parsley, chopped
- 1 tablespoon dried thyme
- 1 teaspoon kosher salt, for the filling
- 1 teaspoon ground black pepper, for the filling
- 1/4 cup butter (1/8 cup for the filling, 1/8 cup for the skin)
- 1 teaspoon kosher salt, for the skin
- 1/2 teaspoon black pepper, for the skin
Glaze
- 3/4 cup red currant jelly
- 1 tablespoon garlic, minced
- 1/2 cup brandy
Sauce
- 1 cup chicken stock
- 1/2 cup dry white wine
- 2 tablespoons butter (optional)

Equipment Needed

Small oven-proof pan
Small bowl
Measuring cup
Meat thermometer

Instructions

Prepare the Hens: Begin by rinsing the Cornish hens thoroughly, both inside and out. Drain well and pat them completely dry with paper towels. This is crucial for achieving crispy skin.
Make the Filling: In a small bowl, combine 1/4 cup butter, the parsley, thyme, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper. Melt the butter in the microwave for a few seconds until just softened. Add in the orange and onion quarters and toss to coat everything evenly.
Stuffing: Carefully stuff the orange, onion, and herb mixture into the cavity of each hen, distributing it evenly.
Prepare the Skin: Brush each of the hens with 1/8 cup of butter (not melted) and season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Ensure the entire surface is coated for optimal flavor and browning.
Bake: Arrange the thick onion slices in the bottom of a small oven-proof pan. These slices will act as a natural rack, preventing the hens from sitting directly on the pan. Place each of the hens on top of the onion slices.
Initial Bake: Bake at 425°F (220°C) for 10 minutes. This high initial temperature helps to crisp the skin quickly.
Reduce Temperature and Continue Baking: Reduce the oven temperature to 350°F (175°C) and continue baking for about 20-30 minutes uncovered.
Check for Doneness: The cooking time can vary depending on the size of the hens. Use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The hens are done when the internal temperature reaches 160°F (71°C). Remember that the temperature will continue to rise slightly after removing them from the oven.
Prepare the Glaze: While the hens are baking, prepare the glaze. In a small measuring cup, combine the red currant jelly, minced garlic, and brandy. Heat in the microwave until the jelly is melted and the mixture is smooth. Alternatively, you can heat the mixture in a small saucepan on the stove.
Glaze and Baste: Begin basting the hens frequently with the glaze as they cook. This will create a beautiful, glossy finish and infuse the skin with a delicious sweet and savory flavor.
Make the Sauce (Optional): Once the hens are cooked through, remove them from the pan and place them on a plate. Cover them loosely with foil to allow them to rest.
Deglaze the Pan: Place the pan on the stove over medium heat. Add the dry white wine to the pan and deglaze, scraping up all the flavorful drippings from the bottom.
Simmer the Sauce: Add the chicken stock to the pan and cook for 3-4 minutes, allowing the sauce to reduce slightly.
Finish the Sauce: Right before serving, whisk in the 2 tablespoons of butter (optional) to thicken the sauce and add richness.
Serve: Serve the Cornish hens immediately, drizzled with the pan sauce.

Expert Tips & Tricks

Brining: For even more succulent meat, consider brining the Cornish hens for a few hours before cooking. A simple brine of water, salt, and sugar will work wonders.
Resting: Allowing the hens to rest after cooking is crucial for retaining moisture. Cover them loosely with foil for at least 10 minutes before carving.
Crispy Skin: For extra crispy skin, pat the hens very dry before seasoning and baking. You can also try placing them under the broiler for a minute or two at the end of cooking, but watch them closely to prevent burning.
Flavor Infusion: Place sprigs of fresh rosemary or thyme under the skin of the hens before baking to infuse the meat with herbal flavor.

Serving & Storage Suggestions

Serve these glazed Cornish hens with roasted root vegetables like carrots and parsnips, a side of citrus wild rice, or a crisp green salad. They make an elegant centerpiece for a dinner party or a special family meal.

Leftover cooked Cornish hen should be cooled completely and stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. You can also freeze cooked Cornish hen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through. Alternatively, you can reheat in the microwave, but be careful not to overcook, as this can dry out the meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1177 kcal	N/A
Calories from Fat	N/A	25%
Total Fat	32.9 g	50%
Saturated Fat	17.1 g	85%
Cholesterol	282.1 mg	94%
Sodium	2295.1 mg	95%
Total Carbohydrate	119.2 g	39%
Dietary Fiber	6.3 g	25%
Sugars	78.9 g	315%
Protein	54.1 g	108%

Variations & Substitutions

Different Glaze: Experiment with different types of jelly for the glaze, such as apple jelly, fig jam, or even a spicy pepper jelly.
Herb Variations: Substitute the dried thyme with other herbs like rosemary, sage, or oregano.
Citrus Variations: Use lemon or grapefruit instead of orange for a different citrus note in the filling.
Vegetarian Option: For a vegetarian alternative, use the same glaze and sauce on roasted cauliflower steaks or portobello mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I prepare the Cornish hens ahead of time?
A: Yes, you can stuff the hens and prepare the glaze a day in advance. Store them separately in the refrigerator until ready to bake.

Q: How do I prevent the skin from burning?
A: Basting frequently with the glaze will help to prevent the skin from burning. If the skin starts to get too dark, you can tent the hens loosely with foil.

Q: Can I use a different type of alcohol instead of brandy?
A: Yes, you can substitute the brandy with another type of alcohol, such as cognac, whiskey, or even a dark rum.

Q: What is the best way to carve a Cornish hen?
A: Use a sharp knife to cut along the backbone and breastbone to separate the hen into two halves. You can then remove the legs and wings if desired.

Q: Is the sauce necessary?
A: No, the sauce is optional, but it adds a delicious finishing touch to the dish. You can also serve the hens with a simple pan gravy made from the drippings.

Final Thoughts

I urge you to try this recipe for Savory Cornish Hens with a Brandy Currant Glaze. It’s a dish that is sure to impress, whether you’re hosting a dinner party or simply looking for a special meal to share with your loved ones. The combination of savory herbs, sweet currant jelly, and rich brandy creates a flavor profile that is both comforting and sophisticated. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process of cooking and sharing this delicious meal with those you care about. Bon appétit!

Savory Cornish Hens With a Brandy Currant Glaze Recipe