You favorite glaze for a Cornish game hen?

I lost the cookbook that it came from but there is this scrumptious glaze

fry a couple strips of bacon cut into small pieces.

Use the grease to start your sauce.

Take cornstarch and cold water and mix in a glass till no lumps, then slowly pour into the grease, stirring constantly to make sauce base.

Add a can or two of Arpicot nectar (depends on how much you need - how many hens you have)

Add lemon juice to taste. (I like a lot) Put the bacon bits back into the sauce. You can also use a dash of soy sauce but be careful to not get it too salty.

Spoon the sauce over the hens cooking in the oven. 3 or 4 coats are good as they are browning.

My sister also adds some finely chopped onion in the sauce, but I think that ruins it as I don't like onions at all anyway. Your call on those.

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Orange-Glazed Cornish Hens

1 cup finely chopped onion

1 cup finely chopped celery

1/2 cup sliced almonds

1/2 cup butter or margarine

3 cups cooked rice

4 teaspoons sugar

1 teaspoon salt

1/2 teaspoon dried thyme 1/4 cup grated orange peel

4 (1 1/4 pound) Cornish game hens

GLAZE:

1 cup orange juice

1/4 cup honey

1/4 cup vegetable oil

1 tablespoon grated orange peel

Directions:

1. In a skillet, saute the onion, celery and almonds in butter. Add rice, sugar, salt, thyme and orange peel; mix well. Loosely stuff hens. Place, breast side up, on a rack in a shallow baking pan. In a small bowl, combine glaze ingredients; spoon some over hens. Bake, uncovered, at 350 degrees F for 40 minutes. Cover and bake 40 minutes longer until juices run clear, brushing often with remaining glaze.

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If you want something more savory, make a place between the breast and skin with your hand ans shove in some rosemary and garlic powder. Also put half an onion and some more rosemary in the cavity. Remove the stuff in the cavity before serving.

If you would like a sweeter glaze type of thing, try heating some apricot jam and brushing it onto the skin about 10 minutes before it is done. Brush again before serving.

(You could also use both together for a little more sweet and savory at the same time!)

Here is my 2 favorite Cornish Hen recipes. Hope you enjoy. ~BAKED CORNISH HEN Cornish hens Dried beef Bacon 1 can cream of mushroom soup 1 pt. sour cream Spray baking dish with Pam. Line dish with dried beef. Wrap Cornish hen(s) with dried beef and a strip of bacon, pin with toothpick and place in dish. Mix can of cream of mushroom soup with pint of sour cream. Pour over Cornish hen(s). Bake at 400 degrees for 1 hour 15 minutes. Cover with foil for first hour. Uncover and let brown for last 15 minutes. ~APRICOT GLAZED CORNISH HENS 4 Cornish hens Salt and pepper to taste 1 c. apricot preserves 1/3 c. orange juice 1/4 c. butter, melted Combine preserves, orange juice and butter to make glaze. Rinse hens and pat dry. Rub cavities with salt and pepper. Place hens breasts side up in a shallow roasting pan making sure they do not touch. Pour on glaze. Roast 1 hour at 350 degrees, basting every 10 minutes. Remove hens from oven and let set 10 minutes before serving

From:

http://www.cooks.com/rec/doc/0,1626,147187-240192,...

HONEY ROASTED CORNISH HENS

1/2 c. butter, softened

6 tbsp. lemon juice

1/4 c. minced parsley

4 cornish hens (1 1/4 lb. each)

1/2 c. honey

1 pkg. (12 oz.) baby carrots, pared

8 sm. new potatoes, halved

1 pkg. (10 oz.) pearl onions

1 sm. bulb fennel, thinly sliced crosswise (8 oz.)

In small bowl, with wooden spoon, beat butter with 2 tablespoons lemon juice until blended. Stir in 2 tablespoons parsley and 1/2 teaspoon pepper. Set aside.

Sprinkle body cavity of each hen with 1 teaspoon salt and 1/4 teaspoon pepper. For each hen, using two fingers, loosen skin from breast, being careful not to tear skin; spread breast under skin with one fourth of the butter mixture. With kitchen string, tie legs together. Place hens in large roasting pan. In small bowl, mix honey with remaining lemon juice until blended. Brush hens with half of honey mixture.

Preheat oven to 375 degrees. In large saucepan, combine 2 quarts water, the carrots, potatoes, onions and 2 teaspoons salt. Cover; bring to boiling. Simmer 5 minutes; drain. When onions are cool enough to handle, remove skins. Toss vegetables with fennel, 2 teaspoons salt and 1/2 teaspoon pepper; place around hens in roasting pan. Bake 40 minutes.

Brush hens with remaining honey mixture; bake 15 minutes longer or until hens and vegetables are tender. If necessary, broil hens, 6 inches from heat, 3 minutes or until skin is evenly browned. Transfer hens to serving platter; remove string. Strain pan juices into glass measure; strain off fat. In roasting pan, toss vegetables with remaining parsley; place around hens. Serve with pan juices. If desired, garnish platter with fresh herbs. Makes 4 servings.

I baste them with butter