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Cornish Hens With Apricot Glaze

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Cornish game hens - (abt 1 1/4 lbs ea)
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/2 cup 118mlSteels Gourmet Apricot Jam
1/2 teaspoon 2.5mlCinnamon
1/4 teaspoon 1.3mlCardamom
1 tablespoon 15mlOlive oil
1 tablespoon 15mlShallot - finely chopped (small)
1 cup 237mlCanned chicken broth
2 teaspoons 10mlThickenThin Not/Starch Thickener

Recipe Instructions

Heat oven to 450 degrees.

Rinse hens under cold running water and then drain and blot dry with paper towels. Place one hen on its breast. With poultry shears make a lengthwise cut down one side of the backbone to the tail. Repeat on other side of backbone; remove and discard backbone. Remove and discard fat inside the body and neck cavities. Place hen cut-side down and flatten with your hands. Transfer to a baking sheet. Repeat with remaining hens. Sprinkle with salt and pepper.

In a small bowl, mix jam, cinnamon and cardamom. Set aside.

Cook hens 25 minutes, until no longer pink inside and juices run clear.

Heat broiler. Brush reserved glaze on hens. Broil 6 inches from heat source 2 minutes, until browned. Remove from broiler. Transfer hens to a serving platter; tent with foil to keep warm.

In skillet over medium heat, heat olive oil. Add shallots and cook 2 minutes, stirring occasionally, until softened. Carefully pour accumulated juices from the baking sheet into skillet. Add chicken broth. Bring to a boil over medium-high heat. Whisk in thickener. Simmer 1 minute until thickened. Transfer sauce to a gravy boat.

This recipe yields 4 servings.

Carbohydrates: 4 grams

Net Carbs: 3.5 grams

Fiber: 0.5 grams

Protein: 81 grams

Fat: 69 grams

Calories: 994

Description:

"The sweet-tart taste of apricot is comlemented by the fragrant aromas of cinnamon and cardamom."

Source:
Atkins Cookbook at http://atkinscenter.com

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