Cornish Game Hens With Calvados-Sage Glaze

I simply love these little beggars. They are always so juicy, and absolutely yummy.

This will serve 4

  • 2¬† 2lb. Cornish Game Hens, halved
  • 8 sage leaves, fresh
  • 2/3 cup dry white wine, (1/3 cup for the Chef…well?)
  • 3 tbsp. Calvados
  • 2 tbsp. finely chopped shallots
  • 2 tbsp. chopped sage

Preheat oven to 450 degrees. Starting at the neck end of hens, slide your fingers between the skin and breast and insert 2 sage leaves in each piece. Sprinkle with a pinch of salt and pepper and transfer to a roasting pan. Roast for 15 minutes.

Simmer 1/3 cup of wine, Calvados and shallots in a small saucepan stirring until the sauce thickens (about 5-6 minutes). When thickened, simply stir in the chopped sage leaves.

Brush about half the glaze over the chickens and roast for a further 5 minutes. Brush with the remaining glaze and now cook until the hens are cooked and the glaze is bubbling (about 5-8 minutes further. Now is a good time to try YOUR 1/3 cup of wine and relax, almost done! Transfer to a platter to rest.

Skim off the fat from the juices in the pan and discard. Add the remaining 1/3 cup of wine and boil until it has reduced by 1/3. This should take another five minutes. Spoon over the hens. Cut down the middle of the hen and serve 1/2 hen per plate.

Serve with a lovely risotto or garlic mashed potatoes and a vegetable.

Light the candles, pour the wine, seat everyone and enjoy! The conversations will be lively and the laughter will ring throughout the dinner.


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