Name: Cornish Hens with Citrus Glaze Recipe
Ingredients: 4 Cornish game hens, 1 ¼ to 1 ½ lbs. each, completely thawed: The star of the show! Cornish hens are essentially miniature chickens, offering a single-serving portion that’s both elegant and satisfying. Choosing hens within the specified weight range ensures they cook evenly and remain juicy. Crucially, make sure they are completely thawed. Frozen hens will not cook properly and can lead to uneven cooking and potentially unsafe internal temperatures. Thawing them in the refrigerator overnight is the safest and most recommended method. If you’re short on time, you can use the cold water thawing method, but ensure you change the water every 30 minutes and cook them immediately after thawing.; 4 tablespoons extra-virgin olive oil: Olive oil is used to brush the skin of the hens, promoting crispy, golden-brown skin during roasting. Extra-virgin olive oil is preferred for its rich flavor and higher smoke point compared to other oils. It also adds a subtle fruity note that complements the citrus glaze beautifully. You can substitute with another neutral oil like avocado oil or grapeseed oil if needed, but olive oil truly enhances the overall flavor.; Salt + freshly ground black pepper, to taste: These are the foundational seasonings for any good poultry dish. Salt enhances the natural flavors of the Cornish hens and helps to draw out moisture, resulting in juicier meat. Freshly ground black pepper adds a touch of spice and complexity. Don’t be shy with the seasoning! Generously season both the inside and outside of the hens to ensure they are flavorful throughout. Using freshly ground pepper is highly recommended as it offers a brighter and more aromatic flavor compared to pre-ground pepper.; ¾ cup honey: Honey is the primary sweetener in the citrus glaze, providing a natural sweetness and a beautiful glossy sheen. Its floral notes complement the citrus flavors perfectly and it caramelizes beautifully during broiling, adding depth of flavor and visual appeal. Choose a good quality honey for the best results; wildflower or clover honey works particularly well. You can adjust the amount of honey slightly to your preference, depending on how sweet you like your glaze.; ⅓ cup low-sodium soy sauce: Soy sauce adds a savory umami depth to the glaze, balancing the sweetness of the honey and the tanginess of the citrus. Using low-sodium soy sauce is important to control the saltiness of the glaze and prevent it from becoming overpowering. The soy sauce also contributes to the rich, amber color of the glaze. If you are sensitive to soy, you can try using tamari (gluten-free soy sauce) or coconut aminos as a substitute, although these may slightly alter the flavor profile.; ⅓ cup orange juice, freshly squeezed recommended: Freshly squeezed orange juice is essential for the bright, vibrant citrus flavor of the glaze. The natural sweetness and acidity of fresh orange juice are far superior to bottled juice, which can often taste artificial and lack depth. The orange juice provides a foundational citrus note that is both refreshing and aromatic. If using store-bought juice, opt for 100% pure orange juice and avoid juices with added sugars or preservatives.; ¼ cup lime juice, freshly squeezed recommended: Lime juice adds a tangy counterpoint to the sweetness of the orange and honey, creating a well-rounded and complex citrus profile. Like orange juice, freshly squeezed lime juice is highly recommended for its superior flavor and brightness. The lime juice adds a zesty kick that cuts through the richness of the honey and soy sauce, preventing the glaze from becoming overly sweet. If using store-bought juice, choose 100% pure lime juice.; 3 tablespoons cornstarch + 3 tablespoons water: This cornstarch slurry acts as the thickening agent for the citrus glaze. When combined with heat, cornstarch gelatinizes and creates a smooth, glossy, and viscous sauce. It’s crucial to mix the cornstarch with cold water before adding it to the hot sauce to prevent lumps from forming. The cornstarch ensures that the glaze coats the Cornish hens beautifully and doesn’t become too thin and watery.

Ingredients

Scale

- 4 Cornish game hens, 1 ¼ to 1 ½ lbs. each, completely thawed: The star of the show! Cornish hens are essentially miniature chickens, offering a single-serving portion that’s both elegant and satisfying. Choosing hens within the specified weight range ensures they cook evenly and remain juicy. Crucially, make sure they are completely thawed. Frozen hens will not cook properly and can lead to uneven cooking and potentially unsafe internal temperatures. Thawing them in the refrigerator overnight is the safest and most recommended method. If you’re short on time, you can use the cold water thawing method, but ensure you change the water every 30 minutes and cook them immediately after thawing.

- 4 tablespoons extra-virgin olive oil: Olive oil is used to brush the skin of the hens, promoting crispy, golden-brown skin during roasting. Extra-virgin olive oil is preferred for its rich flavor and higher smoke point compared to other oils. It also adds a subtle fruity note that complements the citrus glaze beautifully. You can substitute with another neutral oil like avocado oil or grapeseed oil if needed, but olive oil truly enhances the overall flavor.

- Salt + freshly ground black pepper, to taste: These are the foundational seasonings for any good poultry dish. Salt enhances the natural flavors of the Cornish hens and helps to draw out moisture, resulting in juicier meat. Freshly ground black pepper adds a touch of spice and complexity. Don’t be shy with the seasoning! Generously season both the inside and outside of the hens to ensure they are flavorful throughout. Using freshly ground pepper is highly recommended as it offers a brighter and more aromatic flavor compared to pre-ground pepper.

- ¾ cup honey: Honey is the primary sweetener in the citrus glaze, providing a natural sweetness and a beautiful glossy sheen. Its floral notes complement the citrus flavors perfectly and it caramelizes beautifully during broiling, adding depth of flavor and visual appeal. Choose a good quality honey for the best results; wildflower or clover honey works particularly well. You can adjust the amount of honey slightly to your preference, depending on how sweet you like your glaze.

- ⅓ cup low-sodium soy sauce: Soy sauce adds a savory umami depth to the glaze, balancing the sweetness of the honey and the tanginess of the citrus. Using low-sodium soy sauce is important to control the saltiness of the glaze and prevent it from becoming overpowering. The soy sauce also contributes to the rich, amber color of the glaze. If you are sensitive to soy, you can try using tamari (gluten-free soy sauce) or coconut aminos as a substitute, although these may slightly alter the flavor profile.

- ⅓ cup orange juice, freshly squeezed recommended: Freshly squeezed orange juice is essential for the bright, vibrant citrus flavor of the glaze. The natural sweetness and acidity of fresh orange juice are far superior to bottled juice, which can often taste artificial and lack depth. The orange juice provides a foundational citrus note that is both refreshing and aromatic. If using store-bought juice, opt for 100% pure orange juice and avoid juices with added sugars or preservatives.

- ¼ cup lime juice, freshly squeezed recommended: Lime juice adds a tangy counterpoint to the sweetness of the orange and honey, creating a well-rounded and complex citrus profile. Like orange juice, freshly squeezed lime juice is highly recommended for its superior flavor and brightness. The lime juice adds a zesty kick that cuts through the richness of the honey and soy sauce, preventing the glaze from becoming overly sweet. If using store-bought juice, choose 100% pure lime juice.

- 3 tablespoons cornstarch + 3 tablespoons water: This cornstarch slurry acts as the thickening agent for the citrus glaze. When combined with heat, cornstarch gelatinizes and creates a smooth, glossy, and viscous sauce. It’s crucial to mix the cornstarch with cold water before adding it to the hot sauce to prevent lumps from forming. The cornstarch ensures that the glaze coats the Cornish hens beautifully and doesn’t become too thin and watery.

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Instructions

1. Adjust a rack to the center position of the oven and preheat the oven to 425°F. Setting your oven to the correct temperature and rack position is fundamental for even cooking. The center rack position ensures that the hens are cooked evenly from all sides. Preheating the oven to 425°F (220°C) is crucial for achieving crispy skin and ensuring the hens cook through in a reasonable timeframe. Make sure your oven is properly preheated before placing the hens inside; this can take around 15-20 minutes for most ovens. Using an oven thermometer is a good way to ensure your oven is accurately reaching the desired temperature.

1. Pat the Cornish hens dry with paper towels and brush the skin of each hen with extra-virgin olive oil (1 T. per hen). Generously sprinkle the Cornish hens with salt and pepper, inside and out. Place the hens (breast sides up) on a rack in a large roasting pan, ensuring that there is space between the hens for air circulation. Tuck the wings under and truss (tie together) the legs. This step is all about prepping the hens for optimal roasting. Patting the hens dry is essential because moisture on the skin will steam the hens instead of allowing them to crisp up. Using paper towels, thoroughly dry both the inside cavity and the exterior skin of each hen. Brushing with olive oil further promotes crispy skin and adds flavor. Generously seasoning with salt and pepper, inside and out, is crucial for flavor penetration. Don’t be afraid to be liberal with your seasoning. Placing the hens on a rack inside a roasting pan allows for air circulation around the hens, which is vital for even cooking and crispy skin. Make sure there is space between the hens; overcrowding can lead to steaming instead of roasting. Tucking the wings under helps to prevent them from burning and keeps the hens compact and visually appealing. Trussing (tying together) the legs also helps to create a more uniform shape for even cooking and presentation. You can use kitchen twine to truss the legs, or simply tuck the leg ends into the cavity of the hen if you prefer.

1. Roast for 50 to 70 minutes until the juices run clear and the hens register 165°F on an instant-read thermometer (inserted into the thickest part of the meat without touching the bone). Keep an eye on the hens towards the end of the cooking time, and if they are getting too brown before they reach temperature, you may tent the roasting pan with foil. Roasting is the heart of this recipe, and cooking the hens to the correct internal temperature is paramount for both safety and optimal texture. The roasting time of 50 to 70 minutes is a guideline, and the actual time may vary depending on your oven and the size of the hens. The most reliable way to determine doneness is to use an instant-read thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The internal temperature should reach 165°F (74°C). Juices running clear when pierced with a fork is another indicator of doneness, but the thermometer is the most accurate method. Keep an eye on the hens as they roast. If they are browning too quickly before reaching the internal temperature, you can loosely tent the roasting pan with aluminum foil to prevent them from burning. Tenting helps to slow down the browning process while allowing the hens to continue cooking through.

1. Just before the hens are done, combine the honey, soy sauce, orange juice, and lime juice in a small saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. In a small bowl, mix the cornstarch and water with a fork until smooth. Whisk the sauce continuously while slowly pouring in the cornstarch slurry. Reduce the heat to a simmer and cook for 1 to 2 minutes, stirring occasionally, until the glaze is thick and glossy. Remove from the heat and cover the saucepan to keep the glaze warm. Preparing the citrus glaze while the hens are roasting ensures that it’s fresh and warm when you’re ready to glaze them. Combining the honey, soy sauce, orange juice, and lime juice in a saucepan and bringing it to a boil allows the flavors to meld together. Boiling also helps to reduce the liquid slightly, concentrating the flavors. Mixing the cornstarch and water separately (making a slurry) is crucial to prevent lumps in the glaze. Whisking the slurry into the boiling sauce while stirring continuously ensures that the cornstarch is evenly distributed and thickens the glaze smoothly. Simmering the glaze for just 1 to 2 minutes is usually sufficient to thicken it to a glossy, sauce-like consistency. Avoid overcooking the glaze, as it can become too thick and gummy. Once thickened, remove the glaze from the heat and cover the saucepan to keep it warm until you’re ready to use it.

1. When the hens are cooked through, remove them from the oven, adjust the oven rack to a position 6 inches below the heating element, and preheat the broiler. Thickly coat each hen with citrus glaze and broil for a couple minutes, carefully watching the entire time, until the glaze is bubbly. Allow the hens to rest for 10 minutes and serve with the remaining glaze on the side. Broiling is the final step that creates the beautiful, bubbly, caramelized glaze on the Cornish hens. Adjusting the oven rack to 6 inches below the broiler ensures that the hens are close enough to the heat to caramelize the glaze quickly without burning. Preheating the broiler ensures that it’s hot enough to achieve the desired effect. Thickly coating each hen with the citrus glaze ensures maximum flavor and visual appeal. Use a pastry brush or spoon to generously apply the glaze all over the hens. Broiling should only take a couple of minutes and requires close attention. The glaze can burn quickly under the broiler, so watch the hens carefully and remove them from the oven as soon as the glaze is bubbly and slightly caramelized. Allowing the hens to rest for 10 minutes before serving is essential. Resting allows the juices to redistribute throughout the meat, resulting in more tender and flavorful hens. Serve the hens immediately after resting, with any remaining glaze on the side for drizzling.

Nutrition

Serving Size: one normal portion
Calories: 862kcal