Cornish Game Hens
(2 1/2 pounds)
1 cup balsamic
look for Grey Poupon Balsamic Vinegar at your local store)
whole garlic bulb, cut in half horizontally
large yellow onion, chopped
springs fresh rosemary
teaspoon chicken base
a large resealable bag in a plastic container (for safety! in
bag breaks because the bones on the chicken are pretty sharp when the chicken
is cut in
half.). Then, cut the hens in half using a sharp butcher knife. This is pretty
easy and won't take much
Place halved hens in the plastic bag. Top with the balsamic
chopped onions and sprigs of rosemary.
Close the bag and seal to keep in juices. Marinate overnight or
at least 12 hours
and turn the bag at least once during the marinating process.
Preheat oven to 350 degrees.
hour before serving, dump the entire bag (marinade and all) out
13-inch griddle pan. Arrange the halves so that the wings are facing up. Top each
with a rosemary sprig.
Calphalon Professional Nonstick
13-inch oven safe griddle pan
Roast uncovered for 1 hour.
the roasted hens on a serving platter. Strain the juices and
return them to the
pan. Simmer until reduced almost by half. Tilt the pan so you can remove most of
grease which is clear and easy to remove with a large spoon.
over medium heat and add the brown sugar and chicken base. Cook
until thickened and has the appearance of a glaze. Pour the glaze over the hens
and serve with a sprinkling of freshly ground pepper and a bit of seasoning salt.
Hint: Serve with your favorite herbed rice and
vegetables. You can also add a
bit more sugar to taste. You can also just season the glaze instead
each hen-half before serving. If you can't find Cornish hens,
you could use
Serves 4 when you have other courses or serves 2 as
here for a printable version