- 2 Cornish Game Hens, each hen split in two
- 4 Tablespoons olive oil, divided
- 1/2 cup chopped red onions
- 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, divided
- 1/3 cup seedless raspberry preserves
- 4 Tablespoons balsamic vinegar
- 1/4 teaspoon pepper
Preheat oven to 450 degrees. Coat hens with 2 tablespoons oil, then place in a roasting pan bone side down; set aside. In a small saute pan heat the remaining 2 tablespoons oil; add onion & saute for 5 minutes. Add thyme and 1.4 teaspoon salt. Sprinkle onion mixture over hens; place in the oven and roast for about 20 minutes. Remove from oven and transfer to serving plate. Skim the fat off the juices remaining in the roasting pan. Place pan on the stovetop over medium heat. Add remaining 1/4 teaspoon salt, preserves, vinegar & pepper and cook, stirring constantly, until the preserves melt. Spoon raspberry sauce over hens. MAKES 4 SERVINGS
etc: Try this recipe using boneless breasts or pieces of chicken instead of the game hens. Double the amount of glaze to be sure there’ll be plenty for dipping.