Bacon Wrapped Cornish Hens With Raspberry Balsamic Glaze Food

BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE

Steps:

• Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools). Preheat oven to 450 degrees F. Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain. Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.

BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE

Steps:

• Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
• Preheat oven to 450°F.
• Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain.
• Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.

BACON-WRAPPED CORNISH GAME HENS WITH RASPBERRY BALSAMIC GLAZE

Steps:

• Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.
• About 8 minutes.
• Cool to room temperature (glaze will thicken slightly as it cools).
• Preheat the oven to 450 degrees.
• Cook bacon in batches, over med.
• heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
• Transfer to paper towels to drain.
• Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
• Pat dry and season with salt and pepper.
• Arrange cut sides down, in a large roasting pan.
• Wrap 2 slices around each half hen, tucking ends under.
• Brush liberally with glaze, reserving the remainder.
• Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.

JUICY BACON WRAPPED CORNISH GAME HEN

Steps:

• 1 Preheat oven to 350°F.
• 2 Melt butter and stir in honey and chili powder; mixing well in a small pot .
• 3 Stir in orange juice, (salt and pepper optional) and put heat on low.
• 4 Cut each hen into two halves.
• 5 Rinse well and pat dry with paper towels.
• 6 Place hens in in round baking dish, skin side down, and place in oven for 10 minutes.
• 7 Turn hens over and baste generously with all of the mixture.
• 8 Bake for approximately 45 minutes or until well browned, periodically pouring the glaze from the pan onto the hens throughout the cooking process.
• 9 Once the timer goes off pull the hen out and wrap your bacon slices around the hens, tucking the bacon under the wing tips and around, coat the hen with more glaze from the pan and place back in the oven and cook until bacon is light brown.