Blackwing Recipe

Cornish Hen w/Sweet Vermouth & Garlic

Servings: 4

Cooking Time: 30 minutes

Difficulty: average

Meal: dinner


  • 2 (1 1/2lb) Cornish Hens, halved lengthwise through breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sweet (red) vermouth
  • 6 large garlic cloves, quartered lengthwise
  • 4 fresh or dried thyme sprigs
  • 1 cup water

Preparation: Put oven rack in middle position and preheat oven to 450 degrees F. Pat hens dry and sprinkle with salt and pepper. Roast, cut sides down, in a large shallow baking pan (1 inch deep) until just cooked through, about 30 minutes.

Cooking: While hens roast, simmer vermouth, garlic, thyme, and 1/2 cup water, uncovered, in a 2-quart saucepan until garlic is soft (about 15 minutes). Discard thyme. Mash Garlic into sauce with fork and simmer until reduced to a glaze (about 3 tablespoons). Brush glaze onto hens and roast 5 minutes more. Pour remaining 1/2 cup water into saucepan, stirring to dissolve any remaining glaze and reserve.

Serving: Transfer hens to a serving dish and let stand, loosely covered with foil for 5 minutes. Add reserved liquid from saucepan and deglaze baking pan by boiling over moderate heat, scraping up brown bits, until reduced slightly. Season pan juices with salt and pepper and pour over hens.