Cornish Hens With Bacon and Glaze

Perfect Sunday dinner for the family or keep it a secret and serve when you have guests. This will serve 8 people. If you are a family of 4, you cook once and eat twice. That way it is certainly economical.

  • 2/3 cup raspberry jam, seedless
  • 1/2 cup balsamic vinegar
  • 16 slices of bacon
  • 4 cornish hens (1 1/2 – 1/3/4 lbs each)

Briskly simmer the jam and vinegar until the glaze reduces down to about 1/2 cup. This should take about 8 minutes. Cool down to room temperature and the glaze will continue to thicken up.

Preheat the oven to 450 degrees. While that is happening, cook the bacon just until some of the fat is rendered and it is still pliable (wiggly) yet transluscent. Transfer to paper towels and drain.

Cut and discard the backbone from each of the hens and then cut in half lengthwise. Season with a pinch of salt and pepper and arrange in a large roasting pan, cut side down. Brush the hens liberally with the glaze and wrap 2 slices of bacon around each half, making sure just to tuck in the ends of the bacon under the hen.

Cook for about 30 minutes or until the juice in the thigh runs clear and you have basted the hens twice during this cooking process (about every ten minutes).

Serve with potatoes or noodles, vegetable, glass of wine….yummy!


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