Does anyone have a good recipe for cornish hens?

My ex and I always liked cornish hens with what he called a “Prince Charles” sauce. It’s basically Drambuie(hence Prince Charles), honey, and cream. This is pretty close to how he made it.

broiled cornish hens with molasses and allspice

Gourmet | April 1993

Although most of the molasses imported by the Colonies in the seventeenth century was used to make rum, some found its way into the kitchen.

Can be prepared in 45 minutes or less.

Servings: Serves 2.

Ingredients
1 tablespoon molasses
2 teaspoons fresh lemon juice
1 teaspoon ground allspice
2 Cornish hens, backbones removed and the hens flattened and patted
dry
Preparation
Preheat the broiler. In a small bowl stir together the molasses, the lemon juice, the allspice, and salt and pepper to taste. Arrange the hens skin side down on a lightly oiled rack of a broiler pan and brush them with some of the molasses mixture. Broil the hens about 4 inches from the heat, brushing them once with some of the remaining molasses mixture, for 10 minutes, turn them, and broil them for 4 minutes more. Brush the hens with the remaining molasses mixture and broil them for 4 to 5 minutes more, or until they are golden brown and cooked through.

APRICOT CORNISH HENS

3 Cornish hens
2 pkg. dried apricots
Orange juice
Salt
butter
Cornstarch

Preheat oven to 400 degrees. Thaw and clean out Cornish hens. Salt slightly inside. Stuff cavity of hens with apricots. Line casserole with foil and put hens into baking dish. Pour 3/4 cup juice into each cavity (it runs out; that’s OK) and top with foil or lid.

Bake 45 minutes and then remove foil or lid and baste with melted butter for another 15 minutes or until brown and tender. Cut each hen in half with a sharp knife and serve hot. Juice can be thickened with a tablespoon cornstarch and pour this glaze on top of meat. Serves 6. 1/2 hen per serving.

One last one!

Cornish Hens with Cherry Sauce
From: Louisiana Entertains by Hope J. Norman (editor)

Cookbook Heaven @ http://Recipelink.com

* 2 Rock Cornish hens
* 4 tablespoons cornstarch
* 4 tablespoons sugar
* 3/4 teaspoon salt
* 3/4 teaspoon dry mustard
* 3/4 teaspoon ground ginger
* 1 (1-pound) can pitted sour red cherries
* 1/2 cup dry sherry
* 1 tablespoon slivered orange peel
* 1/2 cup orange juice
* 1/4 cup red currant jelly

1. Roast hens at 425 degrees F for 1 hour.
2. In saucepan, combine next 5 ingredients. Drain cherries, reserving juice. Pour sherry over cherries and set aside. Add cherry juice to cornstarch mixture. Stir in orange peel, juice and jelly, cooking over medium heat until mixture thickens. Add cherries and sherry just before serving and pour over hens.

Here is a recipe for Ancho Chile-rubbed cornish hens. It calls for breasts, but I just do all the parts.

Ingredients:
6 ancho chilies—dried
8 cups boiling water
2 tablespoons garlic—minced
1/2 teaspoon salt
2 tablespoons cilantro—minced
2 cups cornmeal
2 tablespoons curry powder
2 tablespoons cumin—ground
salt and pepper
2 Rock Cornish game hens breast—skinned and boned
1 cup olive oil

Directions:

Preheat the oven to 400F. Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight. Drain the chilies well, then remove and discard the seed and stems. Place the chilies in a blender with the garlic, salt, and cilantro. Puree and set aside.

Combine the cornmeal, curry powder, cumin, salt, and pepper and spread in a jelly-roll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal.

Place a large saute pan or skillet over high heat,. add the oil and heat until it begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout.