Cornish Hen With Prunes And Honey Recipe

Prep and season

Preheat the oven to 425°F (220°C). Pat the Cornish hens dry inside and out with paper towels. Season the cavities and the skin generously with kosher salt (about 1 tsp per hen) and freshly ground black pepper. Rub each hen all over with olive oil.

Stuff the hens

Place 6 pitted prunes, 1 smashed garlic clove, a thyme sprig, and a half lemon in the cavity of each hen. Tuck the wing tips under and tie the legs together with kitchen twine to ensure even cooking.

Sear (optional) and roast

Heat a large ovenproof skillet over medium-high heat and melt 1 tbsp butter. When foamy, place the hens breast-side down and sear until golden, 2–3 minutes. Turn hens breast-side up, add the remaining butter to the pan, and transfer the skillet to the preheated oven. Roast for 30–35 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Baste once or twice with pan juices during roasting.

Rest

Remove hens from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes before carving to allow juices to redistribute.

Poach prunes

While hens roast, combine the pitted prunes and white wine (or chicken stock) in a small saucepan. Bring to a gentle simmer over medium heat and poach until plump and most of the liquid is absorbed, about 8–10 minutes. Remove from heat and let cool slightly.

Prepare stuffing mixture

Chop the warmed prunes roughly and transfer to a bowl. Add the finely chopped shallot, melted butter, ground cinnamon, 1/2 tsp black pepper, and 1 tbsp honey. Stir to combine. If you prefer a looser glaze, reserve a few prunes and some poaching liquid to mash into a saucy consistency.

Make glaze

In a small saucepan or in the roasting pan juices, combine the remaining 2 tbsp honey, 1 tbsp soy sauce, and 1 tsp balsamic vinegar. Warm gently just until combined and slightly thickened, about 2 minutes. Taste and adjust: add a pinch of salt or another 1/2 tsp honey if you prefer sweeter.

Glaze hens

During the last 8–10 minutes of roasting, brush the hens all over with half of the glaze. When hens come out of the oven, brush again with the remaining glaze for a glossy finish. If you reserved mashed prunes, spoon a little into each cavity after resting for added prune flavor.

Make sauce from pan drippings

Place the skillet used for roasting over medium heat. Pour off any excessive fat, leaving about 1 tbsp and the browned bits. Add 1 cup chicken stock and scrape up browned bits with a wooden spoon. Bring to a simmer and reduce by about one-third, 3–5 minutes. Mix the cornstarch with cold water to make a slurry and whisk into the simmering sauce to thicken slightly. Stir in 1 tsp honey, taste, and season with salt and pepper as needed. Strain if you want a smooth sauce.

Serve

Carve the hens into halves or quarters, spoon the pan sauce over the pieces, and garnish with reserved thyme sprigs. Serve any remaining prune stuffing or whole prunes alongside.