Ingredients Jump to Instructions ↓

  1. 4 Cornish game hens - (abt 1 1/4 lbs ea)

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  4. 1/2 cup 118ml Steels Gourmet Apricot Jam

  5. 1/2 teaspoon 2 1/2ml Cinnamon

  6. 1/4 teaspoon 1 1/3ml Cardamom

  7. 1 tablespoon 15ml Olive oil

  8. 1 tablespoon 15ml Shallot - finely chopped (small)

  9. 1 cup 237ml Canned chicken broth

  10. 2 teaspoons 10ml ThickenThin Not/Starch Thickener

Instructions Jump to Ingredients ↑

  1. Heat oven to 450 degrees.

  2. Rinse hens under cold running water and then drain and blot dry with paper towels. Place one hen on its breast. With poultry shears make a lengthwise cut down one side of the backbone to the tail. Repeat on other side of backbone; remove and discard backbone. Remove and discard fat inside the body and neck cavities. Place hen cut-side down and flatten with your hands. Transfer to a baking sheet. Repeat with remaining hens. Sprinkle with salt and pepper.

  3. In a small bowl, mix jam, cinnamon and cardamom. Set aside.

  4. Cook hens 25 minutes, until no longer pink inside and juices run clear.

  5. Heat broiler. Brush reserved glaze on hens. Broil 6 inches from heat source 2 minutes, until browned. Remove from broiler. Transfer hens to a serving platter; tent with foil to keep warm.

  6. In skillet over medium heat, heat olive oil. Add shallots and cook 2 minutes, stirring occasionally, until softened. Carefully pour accumulated juices from the baking sheet into skillet. Add chicken broth. Bring to a boil over medium-high heat. Whisk in thickener. Simmer 1 minute until thickened. Transfer sauce to a gravy boat.

  7. This recipe yields 4 servings.

  8. Carbohydrates: 4 grams Net Carbs: 3.5 grams Fiber: 0.5 grams Protein: 81 grams Fat: 69 grams Calories: 994 Description:

  9. "The sweet-tart taste of apricot is comlemented by the fragrant aromas of cinnamon and cardamom."


Send feedback