Glazed Cornish Hens

Cornish game hens roasted with an apple jelly and cinnamon glaze make a dinner that looks like a special occasion but comes together in about an hour. The jelly melts into a sticky, sweet glaze that caramelizes on the skin as the hens roast, giving them a gorgeous mahogany sheen.

The wild rice side dish ties everything together. Apple jelly stirred into the cooked rice along with halved red grapes, sliced celery, and cashews creates a fruity, crunchy pilaf that complements the sweet-glazed hens without competing.

Brush the glaze on after the first 20 minutes of roasting, not at the start. The sugar in the jelly burns if it’s on the skin too long, turning bitter instead of caramelized.

Chef Tips

• Split the hens in half before roasting for more even cooking and more surface area for the glaze to cling to.
• Roast skin side up on a rack so air circulates underneath and the skin crisps on all sides.
• The hens are done when the juices run clear and the thickest part of the thigh registers 165°F (74°C).
• Let them rest for 5 minutes after roasting so the juices redistribute.

Variations

• Swap apple jelly for apricot preserves for a tangier, more stone-fruit-forward glaze.
• Use dried cranberries instead of grapes in the rice for a fall holiday version.
• Add a splash of white wine to the roasting pan and scrape up the drippings for a quick pan sauce.