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Catch ‘em & Cook ‘em: Bacon Wrapped Cornish Hens with Raspberry Balsamic Glaze

July 11, 2018
By Capt. Dick May , Pine Island Eagle


3/4 C seedless raspberry jam

1/2 C balsamic vinegar

16 slices bacon

3/4 Lb Cornish hens

How to:

1. Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup about 8 minutes

2. Cool to room temperature (glaze will thicken slightly as it cools)

3. Preheat oven to 450 degrees.

4. Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of the fat is rendered but bacon is still translucent and pliable 5-7 minutes.

5. Transfer to paper towels to drain.

6. Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise.

7. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan.

8. Brush hens liberally with glaze, reserving remainder and wrap 2 slices of bacon around each half-hen, tucking ends under.

9. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes) until juices run clear when a thigh is pierced 30-35 minutes.

Serves 8

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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