Ingredients

The following ingredients have 4 Servings
  • 1 cup apple cider
  • 3 tablespoons pure maple syrup
  • 1/4 cup chopped fresh sage
  • 1/2 shallot, chopped
  • 2 Cornish hens
  • 2 tablespoons melted unsalted butter, divided
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine sea salt, divided
  • 4 apples, peeled, cored and quartered

Instruction

  • In a small saucepan, combine cider, syrup, sage and shallot. Simmer over medium-low heat until reduced to 1/2 cup, about 15 minutes.
  • Meanwhile, preheat the oven to 425°F.
  • Brush hens all over with 1 tablespoon of the butter and sprinkle inside and out with pepper and 3/4 teaspoon of the salt.
  • Tie the legs of each hen together with kitchen string and tuck the wings under the birds. Place them in a large roasting pan and surround with apples.
  • Drizzle apples with the remaining 1 tablespoon butter and sprinkle with remaining 1/4 teaspoon salt. Roast 30 minutes.
  • Brush hens generously with cider glaze and continue to roast, brushing them with more glaze every 5 minutes, until they are browned and their juices run clear (an instant-read thermometer inserted into the thickest part of the thigh, not touching bone, should register 165°F), 15 to 20 minutes more.
  • Allow to rest 10 minutes, then split each hen down the middle and serve.