Roasted Cornish Game Hens With Sesame-Ginger Sauce
At a Glance
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hour
- Servings
- 6 serving(s)
Categories
- Main Course
- Poultry
- Roasting
- Easy
Dietary
- High protein
- High Protein
Allergens
- Soy
- Sesame
- Mustard
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don't forget the last step with the reserve marinade! Enjoy!!
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Equipment
Medium bowl, small saucepan, 15x10x2-inch glass baking dish, large rimmed baking sheet, whisk
Ingredients
- 1/2 cup soy sauce
- 1/4 cup Dijon mustard
- 1/4 cup packed dark brown sugar
- 2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons oriental sesame oil
- 3 Cornish hens, cut in half lengthwise, backbones removed
- sesame seeds
Instructions
Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally.
Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.
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