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Roasted Cornish Game Hens with Whiskey-Herb-Citrus Glaze on Polenta

The whiskey-herb-citrus glaze turns everyday roast chicken into a dish that's fit for company.
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 2 -4
Author Lemons & Anchovies

Ingredients

  • ***For the Game Hens***
  • 2 Cornish Game Hens rinsed and patted dry with paper towels
  • 1 Tablespoon kosher salt
  • 2 teaspoons sumac a Mediterranean herb that imparts a lemony flavor
  • 1 teaspoon garlic powder not garlic salt
  • lemon slices and herbs for stuffing optional
  • ***For the Glaze you may not need all of this for 2 game hens ***
  • 4 Tablespoons tangerine jam or orange marmalade(my jam isn't overly sweet so adjust to taste depending on the brand you use)
  • 2 Tablespoons Meyer lemon juice or regular lemon juice
  • 3 Tablespoons whiskey
  • 8-9 fresh sage leaves roughly chopped
  • ***For the Polenta***
  • 1 cup polenta not quick-cooking
  • 2 cups stock vegetable or chicken; use more for a softer polenta
  • 1¼ cups water
  • Scant ½ cup Parmesan cheese
  • 1½ – 2 tablespoons unsalted butter

Instructions

  1. To prepare the glaze: combine all the ingredients together in a bowl. You may heat up the mixture in the microwave for about 30 seconds or over the stovetop just to make it easier to stir the jam into the rest of the ingredients. Set aside.
  2. To prepare the game hens: Preheat your oven to 400℉ (or 375℉ if using convection).
  3. Combine all the seasoning ingredients--the salt, sumac and garlic powder-- and rub on both hens, including the inside. Stuff the lemon slices and herbs into the cavity of each chicken, if using.
  4. Place the hens on a baking sheet or a cast iron skillet like I did. Brush the hens with a little of the glaze and bake uncovered for 40-50 minutes, brushing the hens with more glaze halfway through the cooking time. If the chicken skin browns too much, cover with foil. For crispier skin, pop them under the broiler for just a few seconds.
  5. While the chicken bakes in the oven, prepare the polenta.
  6. To prepare the polenta: Combine the polenta, stock and water in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter and cheese and cook for another minute until the butter and cheese have melted and been incorporated into the polenta. Note: this polenta is a bit firmer. If you would like a softer polenta, add more liquid while cooking.
  7. Assembly: Serve the game hens on top of the cooked polenta and your favorite steamed vegetables.

Recipe Notes

I brined these game hens for 24 hours in a 50/50 mixture of water and stock along with kosher salt and some herbs. It is not absolutely necessary but it does help to keep the hens moist during baking.