Honey Glazed Cornish Game Hen

Special Equipment : butchers twine, pastry brush, small heavy bottom sauce pot, roasting pan with rack, pepper mill
Serves: 2-4


Black Pepper Honey Glaze

  • 1/2 Teaspoon Freshly Cracked Black Pepper
  • 1/4 Teaspoon Chili Flake
  • 1/4 Teaspoon Salt
  • 1/3 Cup Honey
  • 2/3 Cup Water
  • 3 Tablespoon Unsalted Butter
  • 2 Sprigs Thyme
  • 1 Orange Peel

Game Hens

  • 2 Game Hens
  • 4 Garlic Cloves
  • 1 Oranges
  • 10 Sprigs of Thyme
  • 6 Sprigs of Rosemary

Cardamom Couscous

  • 1/2 Teaspoon Cardamom
  • 1 Each Nutmeg
  • 3 Teaspoon Kosher Salt
  • 1 Tablespoon Unsalted Butter
  • 2 Cup Couscous
  • 3 Cup Water
  • 1 orange

Cornish Game Hen Cook

  • If you would like, brine the Cornish Hens for 2hrs (no longer these are tiny birds and will start to cure)
  • Air dry over night
  • Using twine tie legs together
  • Preheat oven to 400 degrees Fahrenheit
  • Brush Honey glaze all over bird and season with salt.
  • Place bird in roasting pan breast side down and cook for 15 mins
  • Turn bird over, brush entire bird with honey glaze again.
  • Turn down oven to 375 degrees and cook another 20-25 mins 
  • Basting basting basting with the honey glaze
  • Serve on top of Couscous with orange segments, garnish with thyme and rosemary.

Black Pepper Honey Glaze

  • Add all ingredients except the butter, thyme and orange peel into a small heavy bottom sauce pot.
  • Bring up to a boil and let reduce by a 1/4
  • Turn down heat and emulsify in the cold butter
  • Turn off heat and infuse with thyme and orange peel for 5 minutes than remove both.

Cardamom Couscous

  • Bring all ingredients except couscous and orange up to a boil
  • Once water is boiling, add all of the couscous and bring back up to a boil.
  • Turn off heat and cover completely
  • Let the couscous absorb the water and cook for 5-7 minutes. Remove lid and fluff with a fork.
  • While the couscous is cooking cut supremes aka segments for garnish
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