Entree: Canada – Ontario – Ontario Cornish Hen (Roasted small Cornish hens glazed with Canadian maple and herbs)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
45 min
Total
1 hr 5 min
Ingredients
- 2 Cornish hens, about 1 lb (450 g) each
- 4 tbsp (60 ml) unsalted butter, softened
- 3 tbsp (45 ml) pure maple syrup
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) Dijon mustard
- 2 cloves garlic, minced
- 1 tsp (5 ml) fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
- 1 tsp (5 ml) fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, halved (for stuffing and finishing)
- 4 sprigs fresh thyme (for stuffing)
- 1 lb (450 g) baby potatoes, halved
- 8 oz (225 g) carrots, cut into 1-inch (2.5 cm) pieces
- 1 medium onion, cut into wedges (about 6 oz / 170 g)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) unsalted butter (for vegetables)
Instructions
1. Preheat the oven to 425°F (220°C). Pat the hens dry with paper towels and season inside and out with half the salt and pepper.
2. In a small bowl, combine 4 tbsp (60 ml) softened butter, maple syrup, Dijon mustard, minced garlic, chopped thyme, chopped rosemary, and remaining salt and pepper to form the maple-herb glaze.
3. Rub the glaze evenly over each hen, reserving about 1 tbsp (15 ml) of glaze. Stuff the cavity of each hen with half a lemon and two sprigs of thyme.
4. In a large roasting pan, toss the baby potatoes, carrots, and onion with 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) butter; season lightly with salt and pepper. Arrange the hens on top of the vegetables, breast side up.
5. Roast for 35–45 minutes, basting once with the reserved glaze after 20 minutes, until the hens register 165°F (74°C) in the thickest part of the thigh and the vegetables are tender and caramelized.
6. Remove the hens and vegetables to a platter and tent with foil. Pour the pan juices into a small saucepan, add 1/2 cup (120 ml) chicken stock, and simmer for 2–3 minutes to deglaze and slightly reduce. Spoon the pan jus over the hens and serve immediately.
