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Cornish Hens Indienne

Russ Myers


★★★★★ 2 votes
6 servings
20 Min
1 Hr 30 Min


6 Frozen Rock Cornish Game Hens (about 1 lb each) thawed
1/4 tsp Pepper
1/4 tsp Leaf thyme (crumbled)
1/2 C Butter (or margarine) melted
4 Slices bacon (diced)
1 Medium size onion (chopped)
1 Tbs All purpose flour
1 Tbs Sugar
2 tsp Curry powder
2 tsp Instant chicken bouillon
1 C Apricot nectar
1 Tbs Lemon juice
Parsley Rice recipe


1Remove giblets from body cavities of hens and save to simmer for soup, another day.Rinse hens inside and out, pat dry with paper toweling.Mix 1 teaspoon salt with pepper and thyme in a cup, sprinkle 1/4 teaspoon inside each hen. Tie legs together. Place hens breast side up in a jelly roll pan. Brush with part of the melted butter.Roast in a moderate oven (375 F ), brushing once or twice with the remaining melted butter and drippings in pan, for 1 hour. Cut away strings with scissors, spoon all drippings from pan.While hens roast, saute' bacon until almost crisp in a medium size saucepan. Remove with a slotted spoon and drain on a paper towel. Stir onion into bacon drippings, saute' until soft.Blend in flour, sugar, curry powder, chicken bouillon, and 1/2 teaspoon salt. Cook stirring constantly, until bubbly. Stir in apricot nectar and lemon juice. Heat, stirring constantly, to boiling, simmer 5 minutes or until mixture thickens slightly. Spoon about half over hens.Roast hens 10 minutes longer, spoon remaining curry mixture over top to make a thick coating. Continue roasting an additional 10 minutes, or until hens are tender and richly glazedSpread Parsley Rice on a large deep serving platter, arrange hens on top.Parsley Rice recipe located in this program

About Cornish Hens Indienne

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian