I love Cornish hens as part of a celebration or holiday meal, don’t you? If you do, give this recipe a gander. Apricot Stuffed Cornish Hens has that yin and yang of sweet and savory. The textures are great too, the soft and juicy flesh of the bird is encased in a wonderfully crispy skin. However, the stuffing is the piece de resistance, it’s sweet and savory blend of ingredients is a nice addition to an already tasty dish.
I love Cornish hens, they’re so darn tasty, they also look pretty spectacular when you place them on a platter on your dining table.
Cornish hens typically feed one or two people, dependent upon size. I try to find hens that are at least 1lb so they serve two, therefore this recipe is for six people. However, you might need to buy one extra hen if you have one or two big eaters to serve. Or you can insist that your guests stick to one half per person to reign in those overeaters, the choice is yours.
If you’re planning a holiday meal with more than one protein dish you should cut the hens into four and scoop out the stuffing so that everyone gets a chance to have a bite.
Apricot Stuffed Cornish Hens are roasted, covered with foil on a wire rack with chicken stock beneath it. While cooking the juices of the bird and stuffing release. The result is a very tasty base for a gravy. Once the hens are cooked, all you need to do is deglaze the pan with a touch of vinegar and reduce till it thickens.