Glazed Roasted Cornish Game Hens with Couscous Stuffing

Glazed Roasted Cornish Game Hens with Couscous Stuffing
Photo by Amy Albert


  • 6 Cornish game hens (about 1½ lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry
  • ¼ cup chopped dried apples
  • Port-Spice Glaze or Orange-Spice Glaze
  • ¾ cup instant couscous
  • 2 Tbs. unsalted butter
  • ½ cup finely minced yellow onion
  • ½ tsp. ground ginger
  • + 9 more ingredients
    • Freshly ground black pepper
    • ½ cup shelled unsalted pistachios, lightly toasted and coarsely chopped
    • ¼ cup dried cranberries
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 1 tsp. salt; more as needed
    • 2 Tbs. melted unsalted butter
    • ½ tsp. ground cinnamon
    • ¼ cup chopped dried apricots
    • 1 cup homemade or low-salt canned chicken broth

In a small skillet over medium heat, melt the butter. Add the onion and cook until soft, 5 to 7 min.; set aside. In a medium saucepan, bring the chicken broth to a boil; remove from the heat. Stir in the couscous, cover, and let sit off heat for 10 min. Fluff the couscous with a fork. Stir in the...

View full recipe at Fine Cooking


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