Rock Cornish Hens with White Wine Glaze

Estee Kafra Estee Kafra
Leave a review

This dish is especially tasty and can be put out very nicely on a platter when serving guests. Each guest receives one whole bird or half, depending on their size. I developed this recipe especially for the meal eaten on the Holiday of Purim, in keeping with the theme of wine.

40m 4-8
Easy Gluten Free Meat

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. To butterfly the Cornish hens, cut out the backbone completely, using sharp poultry scissors to cut on either side of it (the backbone is attached to the neck). Flatten the Cornish hens by pressing the centers down. Place skin-side up in a greased roasting pan. Rub skin with olive oil and sprinkle with salt and pepper. Bake for 35 minutes, uncovered.

  3. Meanwhile, in a heavy saucepan, bring wine and chicken soup to a simmer and let cook down until reduced to half the amount. Add mustard and lemon juice and stir until combined and just beginning to thicken. Remove from heat.

  4. When Cornish hens are done, remove from oven and brush with glaze (also reserve some for serving). Return Cornish hens to oven for five to six minutes before serving. Pour any leftover sauce onto the hens before serving.

Notes:
You can make these three hours in advance. Just return them to the oven for the last five to six minutes right before serving.

Serving suggestion: You may want to pile the poultry onto a bed of rice and mix the extra gravy into the rice. Garnish with fresh Italian (flat leaf) parsley.

This recipe image was generated using AI.

Suggested Recipes

Explore

cornish hens Estee Kafra special occasion wine glaze yom tov chicken yom tov mains
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments