Balsamic glazed Cornish Hens

A while back I was invited for a competition for Foodie bloggers, so after some thought and research, I prepared this special dinner. I decided to do poultry, something a little out of the ordinary. Cornish hens came to mind.

As a one-dish meal, I added the small Red Potatoes and roasted Brussels Sprouts about 35 and 45 minutes in to the the Cornish Hens to finish cooking. At the end a Balsamic glaze gives it that special zing.

This is my debut dinner entering into a competition on GermanFoodBlogs.de.

Those Poultry Kitchen shears are strong enough to cut a Cornish Hen in half, also Chicken and for Spatchcock the poultry

Balsamic glazed Cornish Hens

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Angie with AngiesWeb

Category: Main entree

Cuisine: Wales

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

It’s basically a one dish meal. I added the small Red Potatoes and roasted Brussels Sprouts 35 and 45 minutes later next to the the Cornish Hens to finish cooking

Ingredients

• 2 Cornish Hens
• Sea Salt
• Pepper flakes for spice
• red or yellow pepper, chopped
• 1 onion sliced
• 2 fresh sprigs rosemary
• Brussels Sprouts and small potatoes as a side
• 3 tbsp olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 garlic cloves, minced

Instructions

• Pre-heat oven to 375 F.
• Stuff Cornish Hens with rosemary sprigs, sliced onion and sliced pepper. Season with sea salt.
• Bake the Cornish Hens a total for 1 hr 10 min. After 35 min, add the small potatoes. Shake the brussels sprouts in olive oil, sea salt and cajun or red pepper seasoning. Put them into the oven after 45 minutes (can be added on a separate sheet). They need to be turned halfway through.
• Brush the Balsamic sauce on top the Cornish Hens 10 minutes before the 1 hr 10 min minutes is reached.

Notes

It should be thoroughly cooked when the interior temperature has reached 165F

Nutrition information

2 to 4 servings

Serving Size: 1/2 Cornish Hen

5.0

https://angiesweb.com/balsamic-glazed-cornish-hens/

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Wash the Cornish Hens and sprinkle with sea salt. Fill the cavities with onions, peppers and rosemary