Cornish Game Hens with Double Cranberry and Thyme Sauce
Elevate your next dinner party with these succulent Cornish Game Hens with Double Cranberry and Thyme Sauce—a show-stopping main course that combines the delicate, juicy flavor of perfectly roasted hens with an irresistible sauce bursting with sweet-tart cranberries and fragrant thyme. This recipe features a delightful blend of fresh and dried cranberries, complemented by orange juice, honey, and zest, creating a rich, syrupy glaze that perfectly balances savory and citrus notes. Stuffed with fresh thyme and roasted to golden perfection, the hens are seared for an extra-crispy skin before being basted in their own juices. This elegant dish is surprisingly easy to prepare, with just 15 minutes of prep time, making it a perfect choice for holidays or intimate gatherings. Serve with seasonal vegetables or buttery mashed potatoes for a meal that’s guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 Cornish Game Hens
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 1 tablespoon Fresh Thyme
- 1 cup Fresh Cranberries
- 0.5 cup Dried Cranberries
- 0.75 cup Chicken Stock
- 0.25 cup Orange Juice
- 2 tablespoons Honey
- 1 teaspoon Orange Zest
- 2 Garlic Cloves
Instructions
Preheat your oven to 375°F (190°C).
Pat the Cornish game hens dry with paper towels. Rub them all over with 1 tablespoon of olive oil, then season with salt and black pepper, including the cavity.
In a large oven-safe skillet or roasting pan, heat the remaining tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat.
Sear the hens, breast side down, for about 3–4 minutes or until golden brown. Flip them and sear the other side for another 3–4 minutes. Remove from heat.
Stuff each hen with a sprig of fresh thyme and one crushed garlic clove.
Roast the hens in the preheated oven for approximately 40–45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
While the hens are roasting, prepare the double cranberry and thyme sauce. In a medium saucepan over medium heat, melt the remaining tablespoon of unsalted butter.
Add fresh cranberries, dried cranberries, chicken stock, orange juice, honey, orange zest, and a sprig of thyme to the saucepan. Stir well.
Bring the mixture to a boil, then reduce the heat and simmer for 10–12 minutes, or until the cranberries have burst and the sauce has thickened slightly.
Remove the thyme sprig and season the sauce to taste with salt and black pepper.
Once the hens are done, remove them from the oven and let them rest for 5 minutes.
Serve the hens drizzled with the double cranberry and thyme sauce, garnished with additional thyme if desired.
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 96.1 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 231 mg | 18% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
