Maple-Glazed Cornish Game Hens with Herb-Roasted Root Vegetables
A delectable dish featuring succulent Cornish game hens infused with maple flavors and served with a medley of herb-roasted root vegetables.
Ingredients
| ⅓ | cup maple syrup, plus ¼ cup, divided |
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| ⅓ | cup kosher salt, plus more to taste |
| 4 | Cornish game hens (1 to 1 ½ pounds each) |
| 1 | small bunch thyme, divided |
| ½ | cup apricot jam |
| 4 | tablespoons salted butter, melted |
| 2 | tablespoons soy sauce (or gluten-free tamari) |
| 2 | teaspoons freshly grated ginger |
| 1 | dash freshly ground black pepper, to taste |
| 8 | medium radishes, halved |
| 3 | medium carrots (use rainbow for extra color), cut into 1-inch pieces |
| 2 | small fennel bulbs, trimmed, halved, and sliced into ¼-inch pieces |
| 3 | tablespoons olive oil |
Instructions
| 1. | In a large bowl, combine hot water, maple syrup, and kosher salt. Whisk until well combined. Stir in ice water until cool. Submerge the Cornish game hens and thyme sprigs in the brine, ensuring they are covered by placing a small plate on top. Refrigerate for a minimum of 4 hours, ideally overnight. |
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| 2. | Preheat the oven to 400° F. Remove the hens from the brine, pat dry, and season with salt and pepper. Fill each hen cavity with thyme sprigs. Prepare the apricot-maple glaze by mixing the remaining maple syrup, apricot jam, melted butter, soy sauce, ginger, salt, and pepper. |
| 3. | Combine the root vegetables with olive oil, salt, pepper, and the remaining thyme sprigs. Spread them evenly in an extra-large parchment roasting bag on a rimmed baking sheet. Position the hens on top, brush generously with the apricot-maple glaze, and seal the bag securely by folding and crimping the edges. |
| 4. | Roast in the oven until the hens reach an internal temperature of 165° F when tested with a thermometer, roughly 45 to 50 minutes. Unseal the bag with kitchen shears, revealing the hens. Increase the oven temperature to 550° F and continue cooking for about 10 minutes until the skin is golden and crispy. Plate the hens and vegetables, drizzling with pan juices before serving. |
Published on Jul 18, 2024 by Luminița