Bacon-Wrapped Cornish Hens with Raspberry Balsamic Glaze

1. 1

   Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes.

2. 2

   Cool to room temperature (glaze will thicken slightly as it cools).

3. 3

   Preheat oven to 450F.

4. 4

   Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes.

5. 5

   Transfer to paper towels to drain.

6. 6

   Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise.

7. 7

   Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan.

8. 8

   Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under.

9. 9

   Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.

* Per serving · 4 servings · Values may vary.

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