This recipe takes me back to my childhood. I must have been about 5 or 6 years old when my mom got this recipe from a friend of hers. It’s an oldie, but definitely a goodie as this will never go out of style. Cornish Hens are hybrid chickens and they can actually be male as well as female. I think you will like this recipe and if you can’t find Cornish Hens where you live, you can certainly make it with chicken. To to see how I make it, keep reading.
Apricot Glazed Cornish Hens
4 Cornish Game Hens, quartered and most of the skin and fat removed, (if using regular chicken, just use 1 (3 pounder)
1 (40 oz) jar of Duck Sauce or Saucy Susan
1 (8 oz) bottle of Catalina French Dressing, or any other type of French dressing would work too
1-2 large onions sliced
2-3 tbsp. garlic powder
Salt and pepper, to taste
Preheat oven to 350 degrees. Place the onions in a large baking dish. (You might need 2 baking dishes). Meanwhile, empty the Duck Sauce and the French dressing into a large bowl and mix well. Dip each hen piece into this mixture and lay in the pan on top of the onions. After all the pieces are coated and are in the pan, pour the remaining mixture evenly over the hens. Sprinkle salt, pepper and garlic powder over the Cornish hens. Be careful with the salt because you don’t want to add too much. Place pans in preheated oven and cook for an hour and fifteen minutes to an hour and a half, basting every 20 minutes or so and turning the hens into the sauce. The onions will caramelize and the sauce will become nice and gooey.