Cornish Hens with Fig Balsamic Maple-Mustard Glaze

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Not all holiday meals need to be huge extravagant productions that take hours and hours to prepare and only minutes to enjoy. Additionally, we sometimes find ourselves needing to prepare something on a smaller scale and these are perfect for two but can be doubled or tripled if needed.


2 Cornish game hens
2 tablespoons maple syrup
1 1/2 tablespoons butter
1 tablespoon Fig Balsamic Mustard
1 teaspoon dried French Thyme
Salt and pepper


Pat hens dry with paper towels, lightly salt and place in the refrigerator uncovered for 2 to 3 hours tying legs together to retain their shape.

While birds rest in the refrigerator combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.

Preheat oven to 350°F and remove hens from the refrigerator. Allow to rest at room temperature for approximately 15 minutes while oven warms.

Place in a baking pan and season with salt and pepper. Brush liberally with glaze.

Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.

Recipe may be doubled or tripled easily