Entree: United States – Rotisserie Cornish Game Hens with Apricot Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each
- 1/2 cup (160 g) apricot preserves
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) smoked paprika
- salt, to taste
- black pepper, to taste
- 1 lemon, halved
- kitchen twine for trussing

Instructions

1. In a bowl combine apricot preserves, Dijon mustard, honey, soy sauce, apple cider vinegar, olive oil, minced garlic, ground ginger, and smoked paprika; whisk until smooth and set 3/4 aside for basting.
2. Rinse hens and pat dry with paper towels; season cavities and skin with salt and black pepper; place a lemon half inside each cavity. Brush each hen all over with half of the reserved glaze; truss legs and wings with kitchen twine so they sit compactly for the spit.
3. Preheat rotisserie to medium heat, target surface temperature about 350°F (175°C); fit hens on the spit so they are balanced and secure with forks; place a drip pan beneath the hens and add 1/2 cup (120 ml) water to the pan to catch drips.
4. Start the rotisserie and cook, basting with the remaining glaze every 12–15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C), about 45–60 minutes depending on heat and hen size.
5. Remove hens from the spit and transfer to a cutting board; tent loosely with foil and rest 10 minutes before untrussing and carving. Serve with any pan juices or extra warmed glaze.