Cornish Hens with Honey Bourbon Glaze

Cornish Hens with Honey Bourbon Glaze are an elegant change from the traditional roast turkey for the holidays. The honey bourbon glaze adds a delectable smoky-sweet accent that pairs beautifully with the flavor of the hens. So decadent! This could be the beginning of a new tradition!

                                            Cornish Hens with Honey Bourbon Glaze

Ingredients

4 Cornish hens

 tablespoons of unsalted butter 

kosher salt  

freshly ground black pepper

for the glaze

2 tablespoons unsalted butter

2 small cloves garlic, very finely chopped

kosher salt

 freshly ground black pepper

1/2 cup bourbon

4 tablespoons honey

garnish

rosemary sprigs

pomegranate seeds

Directions

Preheat the oven to 400 degrees F. Position racks in the bottom of 2 medium-sized roasting pans and grease lightly.

Season the cavity of each hen with salt and pepper and rub a tablespoon of softened butter liberally over the skin. Season the outside with salt and pepper and tie the legs together with twin. 

Arrange 2 hens breast side up, in each roasting pan, being sure to leave some space between them. Add a little water to the bottom of each pan and roast the hens for 45 to 50 minutes, basting once with the pan juices. Rotate the pans for even cooking.

While the hens are roasting, heat the butter in a small saucepan over medium-heat. Add the garlic and cook until soft and aromatic. Season with salt and pepper, then add the bourbon. Bring the mixture to a simmer, stir in the honey Continue cooking, stirring frequently, until the mixture thickens. Reduce the heat to low and keep warm until the hens are finished roasting.

Remove the hens from the oven and brush them with the glaze. Increase the oven temperature to 450 degrees F. and return them to the oven, just enough for the glaze to caramelize, about 5 minutes. Hens are done when skin is golden, juices run clear, and the internal temperature is 165 degrees F. Remove and brush with any remaining glaze if desired.

Allow the hens to rest for 10 minutes before serving.

Garnish with rosemary sprigs and pomegranate seeds.

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