Glazed Cornish Game Hens
Submitted by RockDaHouseAroo
Glazed Cornish game hens roasted with a homemade curry powder, corn syrup and mustard glaze. An Indian-leaning dinner for two with lacquered, deeply spiced skin and tender juicy meat inside.
YIELD
2 servingsPREP
30 minCOOK
60 minREADY
90 minTwo Cornish game hens get a proper Indian-inspired makeover here, starting with a small-batch curry powder ground fresh from fennel, coriander, cardamom, cumin and chili. Freshly ground spices are worlds apart from the jar that’s been on the back of the shelf for two years, the aromatics are brighter and the heat has more shape.
That spice blend gets stirred into corn syrup, mustard, garlic and lemon juice for a thick glaze that goes on in layers during the roast. The syrup is the key, it caramelizes into a lacquered, mahogany-colored skin while the mustard cuts the sweetness and the curry throws warmth across every inch.
Half a lemon tucked into each cavity perfumes the birds from the inside while they cook. Tenting the wing tips and drumstick ends with foil halfway through keeps the extremities from scorching while the breast catches up.
Pro Tips
- Toast whole spices in a dry skillet for a minute before grinding, heat coaxes out deeper flavor that cold grinding misses
- Baste every 15 minutes, frequent glazing is what builds that layered, candied finish
- Line the pan with foil as the directions say, the sugar in the glaze scorches hard onto bare metal
- Rest the hens five minutes before serving, juices redistribute and the glaze sets from sticky to glossy
- Check doneness in the thickest part of the thigh, juices should run clear and an instant read should hit 165F (74C)
Variations
- Swap corn syrup for honey or maple syrup for a more complex sweetness
- Serve over coconut rice instead of plain rice to echo the Indian spice profile
- Add a tablespoon of grated ginger to the glaze for extra bite
Ingredients
Directions
To make the curry powder, grind the spices together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder.
If the hens are frozen, thaw overnight in refrigerator.
Rinse hens with cold water; pat dry.
In small bowl, combine curry powder with syrup, mustard, garlic, salt, pepper and lemon juice.
Preheat oven to 375℉ (190℃).
Cut reserved lemon half in half again; place inside hens.
If desired, truss (tie or skewer) hens, to secure legs.
Line a shallow roasting pan with foil, dull side facing up, for easy cleanup.
Place hens in pan and brush with some of the glaze.
Reserve remainder of glaze for frequent basting.
Bake in oven 1 hour or longer, until juices run clear (meat should still be juicy.)
Baste often for crispy, golden skin.
Halfway through baking, cover legs and wing tips with foil to prevent scorching.
Serve with rice and stir-fried vegetables.
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