Total time to prepare – Approximately one (1 1/2) hours
– The biggest challenge with this recipe is to remove the backbone of the cornish hens. But after the first one, the second is much easier, and then the next and so forth will become routine. Serves 4
- 2 Cornish Hens – defrosted
- 8 Bacon Slices
- 1 cup Raspberry Jam – seedless
- 1/2 cup Balsamic Glaze
- Salt to taste
- Pepper to taste
- Cook bacon in a large heavy skillet or electric skillet until some of the fat is rendered but bacon is still translucent. Transfer to paper towels to drain.
- Stir Raspberry Jam and Balsamic Glaze in a small bowl, set aside.
- Cut out and discard the backbone from each hen using kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper as you prefer. Arrange cut side down in a roasting pan.
- Preheat oven to 450 degrees F.
- Wrap two (2) slices of bacon around each half hen so bacon ends are tucked under the bird.
- Brush hens liberally with Jam Glaze and reserve half for basting.
- Roast then baste with pan juices and reserved jam glaze at ten minutes and twenty minute mark. Hens should be tested after thirty-minutes total by piercing thigh with fork or toothpick. Juices should run clear. If not, roast for additional five minutes.
- Serve & enjoy.