Glazed Cornish Game Hens
Yield
2 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fresh curry powder | |||
| ¼ | teaspoon |
fennel seeds
|
|
| ¼ | teaspoon |
coriander seeds
|
|
| 3 |
cardamom pods
seeds of |
*
|
|
|
ginger
ground, to taste |
*
|
||
|
cinnamon
to taste |
*
|
||
|
cumin seeds
to taste |
*
|
||
| ¼ | teaspoon |
red hot chili pepper, dried
crushed |
|
| ¼ | teaspoon |
turmeric
|
|
| Main dish | |||
| 2 |
cornish game hens
1 pound each |
*
|
|
| ¼ | cup |
light corn syrup
|
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | small |
garlic cloves
peeled and finely chopped |
*
|
|
salt and black pepper
freshly ground, to taste |
*
|
||
|
lemon
juice of 1/2, reserve other half |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fresh curry powder | |||
| 1.3 | ml |
fennel seeds
|
|
| 1.3 | ml |
coriander seeds
|
|
| 3 | each |
cardamom pods
seeds of |
*
|
| 1 | x |
ginger
ground, to taste |
*
|
| 1 | x |
cinnamon
to taste |
*
|
| 1 | x |
cumin seeds
to taste |
*
|
| 1.3 | ml |
red hot chili pepper, dried
crushed |
|
| 1.3 | ml |
turmeric
|
|
| Main dish | |||
| 2 | each |
cornish game hens
1 pound each |
*
|
| 59 | ml |
light corn syrup
|
|
| 15 | ml |
prepared mustard
|
|
| 1 | small |
garlic cloves
peeled and finely chopped |
*
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 1 | x |
lemon
juice of 1/2, reserve other half |
*
|
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.
