GLAZED STUFFED CORNISH HENS
4 servings
Any of the glazes in About Glazes may be substituted for the jelly mixture below.
Prepare one of the following:
- Wild Rice Dressing, Spiced Rice Stuffing, Couscous Stuffing with Apricots and Pistachios, or Rice Dressing with Chorizo and Chiles (about 2 cups total), warm or at room temperature
Position a rack in the center of the oven. Preheat the oven to 425°F. Remove the neck and giblets from:
- Four 1- to 1 ½-pound Cornish hens
Sprinkle all over with:
- Salt
Stuff each bird with ½ cup of the prepared stuffing or dressing. Arrange the birds breast side up on a rack set in a shallow roasting pan. Roast for 25 minutes.
Heat in a small saucepan over low heat and stir until smooth:
- ⅓ cup jelly, seedless jam, or strained preserves or marmalade
- 2 tablespoons soy sauce or balsamic vinegar
Set aside. Take the roasting pan out of the oven and brush the birds generously with the glaze. To prevent smoking, pour ⅛ inch water into the roasting pan. Return the birds to the oven and roast until the internal temperature of the thickest part of the thigh reaches 170°F and the stuffing reaches 165°F, 15 to 20 minutes. If the glaze starts to burn, tent the birds with foil. Transfer the birds to a platter and let stand for 10 minutes before serving.