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Recipes

Cornish Game Hens with Crab Apple-Sage Glaze

By Melanie Barnard and Brooke Dojny

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

2

1 3/4-pound Cornish game hens, halved

8

fresh sage leaves

2

/3 cup dry white wine

3

tablespoons crab apple jelly

3

tablespoons chopped shallots

2

tablespoons chopped fresh sage

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 450°F. Starting at neck end of hens, slide fingers between skin and breasts to loosen skin. Place 2 sage leaves under skin of each breast half. Sprinkle hens with salt and pepper. Transfer hens, skin side up, to medium roasting pan. Roast hens 15 minutes.

    Step 2

    Meanwhile, simmer 1/3 cup wine, jelly, and shallots in heavy small saucepan until glaze is slightly thickened, about 6 minutes. Stir in chopped sage.

    Step 3

    Brush half of glaze on roasted hens. Roast hens 5 minutes more. Brush with remaining glaze. Roast until hens are cooked through and glaze is bubbling, about 5 minutes longer. Transfer to platter.

    Step 4

    Spoon off fat from juices in pan. Place roasting pan directly atop 2 burners over medium heat. Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes. Season sauce with salt and pepper. Spoon over hens.

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