Apricot-Glazed Cornish Hens

Cornish game hens are the move when you want a whole-bird roast without committing to a full chicken or turkey. Each hen serves one to two people and roasts in roughly the same time as a casserole, so they slot neatly into a holiday meal or a special-occasion dinner without throwing off the timing.

The stuffing is built on dried bread cubes folded with celery, onion, marjoram, and a warm apricot-preserves mixture. That sweet binder soaks into the bread and seasons the inside of each bird as it roasts, basically guaranteeing flavor in every bite of stuffing.

The glaze does the second half of the work. Apricot preserves melted with margarine and more marjoram get brushed on every fifteen to twenty minutes during the last stretch of roasting. Each pass builds another layer of glossy, lacquered skin that turns the same deep amber color as a good ham.

Pro Tips

• Pat the hens completely dry with paper towels before stuffing. Wet skin steams instead of browning, and you lose that lacquered finish.
• Tuck the wings under and close the cavity with a toothpick or trussing twine. Loose wings burn and a gaping cavity dries out the stuffing.
• Tent loosely with foil if the glaze starts to scorch before the meat is done. Apricot preserves carry a lot of sugar and will go from amber to bitter fast.
• Check doneness with a thermometer at the thickest part of the thigh. Look for 165°F (74°C); the breast meat will read a touch higher and stay juicy.

Variations

• Swap the apricot preserves for orange marmalade or peach preserves for a different fruit profile with the same glossy finish.
• Add a tablespoon of Dijon mustard to the glaze for a sharper, more savory edge.
• Stir a quarter cup of toasted slivered almonds or chopped pecans into the stuffing for crunch.