Raspberry Apricot Glazed CORNISH HENS

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Executive Chef
Jun 3, 2004
Raspberry Apricot Glazed CORNISH HENS


1 cup raspberry vinaigrette
1 can apricot nectar
1 cup apricot jam
salt & pepper to taste
3 to 5 Cornish hens
rosemary sprigs
1 tbl volcano seasoning


Inject nectar Into hens breast the night before cooking. Mix vinaigrette, and jam together and set aside. Heat a 14" deep Dutch oven to 450 degrees, using 22 to 23 charcoals on top and bottom. A 12@ deep Dutch oven may need to be used also. Wash Cornish hens and season with salt, pepper, & volcano seasoning. Place 1 or 2 sprigs of rosemary inside each hen. Place on a rack in a heated Dutch oven. Cover with preheated lid. Cook for 45 to 60 minutes, as the hens brown reduce the heat to prevent burning. Glaze hens with dressing mixture about 20 minutes before they are finished cooking. Remove the Rosemary from the hens, and discard. Then glaze again before serving. Garnish with sliced baked potatoes, tomato roses, Grapes or whatever makes the dish look nice..
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