Cornish Hens with Apricot Sauce

Cornish Hens With Apricot Sauce

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Susan Cutler


The first time I made this recipe, I just moved to Alaska from Maine and was trying to impress a group of office workers I worked with. It was a great dinner party and this recipe was a total hit! Actually, the party ended around 2am and we all had to get up early to go to work that morning. I can't remember if it was a productive day or not! Probably not! :)

You should follow the cooking charts for cornish game hens for the cooking time but integrate the recipe according to directions.


★★★★★ 1 vote



  • 4
    cornish game hens
  • 1 tsp
  • 2 Tbsp
    soy sauce
  • 4 Tbsp
    butter, melted
  • 1/2 c
    apricot-pineapple jam
  • 1 c
    beef broth, canned
  • 1 Tbsp
  • 1/3-1/2 c
    madeira wine

How to Make Cornish Hens with Apricot Sauce


  1. Preheat oven to 375F degrees. Clean the Cornish Hens; sprinkle insides with salt. Dry hens thoroughly and place them breast side down on a rack in a roasting pan. Also place livers on rack. Mix the soy sauce and butter together and brush the hens with half the mixture. Place in oven. Baste every 10 minutes.
    Halfway through the estimated roasting time, remove the livers, turn hens to other side and brush. Continue basting.
    Ten minutes before the end of the estimated roasting time, when hens are fairly brown, glaze with 1/4 cup of apricot/pineapple jam, being careful not to spill any directly on the roasting pan. Do not allow the drippings to cook with the jam longer than 10 minutes or sauce will become burned. After 10 minutes, remove hens to platter.
  2. SAUCE:
    Chop livers and add to roasting pan; place the pan on the stove on medium heat. Using a wooden spoon, scrape the juices, including the browned jam, and mix with 1 cup beef broth. Simmer for 3-5 minutes, stirring continuously, reducing the mixture slightly.
  3. In a small mixing bowl, mix 2 Tablespoons beef broth or water and 1 Tablespoon cornstarch. Add to the roasting pan and simmer for 2 minutes. Add Madeira and 1/4 cup apricot/pineapple jam (to taste) and simmer a few minutes. Pour some of the sauce over the hens, leaving enough to serve in a sauce bowl. Serve with pilaf, rice or wild rice.

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