Apricot and Citrus Glazed Cornish Hens
2 Cornish game hens, (40 ounces or 2-3 pounds) or one 3 pound whole chicken (cut in half)
6 tablespoons apricot preserves, (divided use)
1/4 teaspoon garlic, minced
1 teaspoon shallot, minced (or green onion whites)
1/4 cup lemon juice
1/3 cup orange juice, fresh
1 teaspoon orange zest
3/4 teaspoon thyme, fresh, minced or 1 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine
1 tablespoon white wine vinegar
Prep Day: Heat 2/3 of the preserves with the garlic, shallot and lemon and orange juices until combined. Add the orange zest, thyme, and salt and pepper to taste.
Pour marinade over the poultry in a 9″ x 13″ glass baking dish.
Bake the hens at 350° for 40-45 minutes until the internal temperature reaches 150°. (Cornish hens may take a little longer). Baste frequently. Remove the hens and deglaze the pan with the white wine and vinegar. Transfer the mixture to a small saucepan. Add 2 more tablespoons of the preserves. Reduce over medium-high heat until it reaches a syrupy consistency. Remove from the heat and let cool. Place the hens in the packaging and glaze with the cooled sauce. Cover, label and freeze.
Serve Day: For a single Cornish hen (or chicken). Thaw in the refrigerator overnight. Microwave using medium power for 5 to 6 minutes or until hot throughout.