Cornish hens are the perfect option when you’re craving a whole roasted chicken but don’t want to feed an army. This little organic hen was the perfect size for me and I even had a little bit leftover to shred and toss in a sandwich the next day!
I used blackberries in this recipe because I happened to have them on hand, but feel free to substitute with your favorite fresh summer berry…
Sage Roasted Cornish Hens with Blackberry Molasses Glaze (adapted from Nutmeg Nanny)
- 3/4 cup blackberries
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons molasses
- 1 generous pinch fresh chopped sage
- 1 taspoon honey (optional)
- 1 organic Cornish hen
- 1 small clove garlic
- Fresh ground salt and pepper
Preheat the oven to 350 degrees. Place the blackberries, garlic, vinegar and molasses in a food processor and puree until smooth and no lumps remain. Pour the mixture into a small saucepan and simmer over medium-low heat, stirring constantly. Once the sauce begins to reduce and thicken slightly, remove from heat and set aside. Season with fresh ground pepper to taste and add honey to sweeten the mixture if desired. Gently pat the Cornish hen dry with a paper towel and place in a medium sized cast iron pan. Season the skin with fresh minced sage, salt and pepper and place in the oven. Bake for 45 minutes then baste with the blackberry glaze, bake for 30-45 more minutes (until fully cooked), basting with the glaze every 15 minutes. Remove from the oven and allow to rest for five minutes before serving.
When plating, serve on a bed of lightly dressed greens with a few whole blackberries and a drizzle of remaining glaze.