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Cornish Game Hens with Apricot/Orange Glaze

There is probably nothing more inspiring for cooks across the country than the arrival of Spring. Green markets start to pop up in our neighborhoods with an array of vegetables, fresh herbs and greens. The following recipe, Cornish Game Hens with Apricot/Orange Glaze, is ideal for this time of the year. It's elegant yet simple to execute.

A Cornish Game Hen is a small breed of chicken with mostly white meat. At no more than 2 pounds, each bird serves one or two people. Mild in flavor, they easily accept all kinds of herbs, spices and glazes.

The wine I've chosen to pair with this recipe is the Luigi Bosca Pinot Noir from Argentina. This meal calls for a medium-bodied red without a lot of oak or tannin. The Luigi Bosca Pinot Noir is an excellent choice because of its appealing red-berry fruit and good body.

Oscar Garcia, Professional Chef and 67 Wine Sales Associate


  • 2 Cornish Game Hens (about 11/2 lbs each)
  • 1/2 cup of apricot preserves
  • 1/2 cup of orange juice
  • 2 Tbs of fresh thyme
  • 3Tbs of butter
  • Kosher salt
  • Fresh ground pepper


  1. Combine apricot preserve and orange juice in a small sauce pan and bring to a slow simmer. Allow to cool.
  2. Place birds in a bowl and pour mixture over, cover and allow to marinate for about 4 hours or overnight.
  3. Preheat over to 375 for about 15 minutes.
  4. Before roasting, remove hens from marinade and rub butter on the skin of hens, season with salt and pepper and thyme. Place on roasting pan along with new potatoes and baby carrots.
  5. Roast hens basting occasionally for 45 mintues to 1 hour. The skin should look golden brown when done.
  6. Transfer to a serving plate andÀ serve with roastedÀ new potatoes and baby carrots along with À aÀ mix green salad with your favorite vinaigrette.


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