Cornish Hens with Apricots in Reduction

Aw, they're so cute.

Cornish hens aren't baby chickens.  They're a breed that only grows that big.  I bought a couple out of the freezer section on a whim.  As always, I had to decide what to do with them.

I have a bunch of dried apricots for some reason.  I saw the opportunity to use up a bottle of the Charles Shaw and went for it.

One thing about reduction sauces is that you need to have a lot of patience.  This is not a race.  If you try to boil them down too quickly, they're going to scorch.  The timing in this recipe is for wine, which evaporates more quickly than juice.  If it's done before the hens, just turn off the heat until shortly before serving.

As for how much to serve, use your judgment.  If you're having an opening course like soup, salad, or an appetizer, half a hen per person should be enough.  If you are only serving the meat and one or two sides, spring for a full hen apiece.

2 Rock Cornish Game Hens, thoroughly defrosted
salt and pepper to taste
1/2 yellow onion, coarsely chopped
1 Tb vegetable oil
1 C dried apricots, chopped
*2 C white wine, white grape juice, or apple juice
1/4 C corn syrup

1.  Preheat oven to 350º.  Rub hens with oil.  Sprinkle liberally with salt & pepper, inside and out.  Stuff with onion.  Either truss legs or place in a steeply angled baking rack to hold the shape, breast side up.  Place in oven and bake until juices run clear and the legs feel loose when you wiggle them, at least 1 hour.  Larger hens may have enough on them for you to use a meat thermometer.  In that case, 165º.

2.  While hens are roasting, bring wine to a simmer in a saucepan over medium heat.  Add apricots and corn syrup.  Stir to combine, and keep at a low boil to reduce.  Stir periodically.  When the volume of the apricots is greater than that of the wine (reduced by half), it has reduced enough.  Turn off heat until shortly before service.

3.  Remove hens from oven and let rest 5 minutes.  Drain off any remaining juices and plate.  If serving half, cut with a sharp knife down the breastbone.  One half will be slightly larger than the other, but not enough to notice.

4.  Serve with several spoonfuls of apricots on top.

Serves 2 or 4

Difficulty rating :-0