It’s time for Bloggers Clue Again.
How much fun is this…each month we’re assigned to a blog and we’re given a clue. With that clue, we’re to sneak around, find a recipe, cook the recipe and blog about it. This month’s assignment was to find a food that sparkles. We were to think sparkly thoughts of bubbles or shiny with sugar or salt. Heading over to Lemons and Anchovies, I started the search for a shiny treat, and landed on this Cornish Game Hens with Whisky Herb Citrus Glaze. Those little baked hens were gleaming with that beautiful glaze. Selection made!
The great thing about these types of groups is finding new blogs. Jean and her husband live in the San Francisco Bay, they love to travel to get acquainted to different cultures through their cuisine. At home she gravitates towards simple, rustic dishes. She shares comfort food, a balance between guilt-free and absolutely sinful! You should take a look at her site. Not only does she share great recipes, her photos are professional quality.
Her recipe is below. I didn’t use Sumac because I couldn’t find it. Instead I sprinkled two teaspoons Herbs de Provence in the cavity of the birds. Not a substitute at all for the Sumac, I just thought it sounded good. This recipe is absolutely divine. It’s been at least twenty years since I’ve cooked Cornish Game Hens and I really can’t give you a reason for the lapse in time and why I’ve not had them since. These little treats were tender, juicy and loaded with flavor. I did follow instructions and brine the birds, not over night but for eight hours. And that glaze … sticky in places, crispy in places, boozy and fresh with citrus. I really liked using my cast iron skillet to roast in the oven. My sides were a tossed green salad and broccoli. Thanks for a great recipe Jean.
Jean served this chicken dish with polenta. For her recipe and food magazine quality photo of the meal, here’s the link.
- ***For the Game Hens***
- 2 Cornish Game Hens rinsed and patted dry with paper towels
- 1 Tablespoon kosher salt
- 2 teaspoons sumac a Mediterranean herb that imparts a lemony flavor
- 1 teaspoon garlic powder not garlic salt
- lemon slices and herbs for stuffing optional
- ***For the Glaze *** you may not need all of this for 2 game hens
- 4 Tablespoons tangerine jam or orange marmalade, my jam isn't overly sweet so adjust to taste depending on the brand you use
- 2 Tablespoons Meyer lemon juice or regular lemon juice
- 3 Tablespoons whiskey
- 8-9 fresh sage leaves roughly chopped
- To prepare the glaze: combine all the ingredients together in a bowl. You may heat up the mixture in the microwave for about 30 seconds or over the stovetop just to make it easier to stir the jam into the rest of the ingredients. Set aside.
- To prepare the game hens: Preheat your oven to 400℉ (or 375℉ if using convection).
- Combine all the seasoning ingredients--the salt, sumac and garlic powder-- and rub on both hens, including the inside. Stuff the lemon slices and herbs into the cavity of each chicken, if using.
- Place the hens on a baking sheet or a cast iron skillet like I did. Brush the hens with a little of the glaze and bake uncovered for 40-50 minutes, brushing the hens with more glaze halfway through the cooking time. If the chicken skin browns too much, cover with foil. For crispier skin, pop them under the broiler for just a few seconds.
Cornish Game Hens with Whisky Herb Citrus Glaze…It’s what’s for Dinner.