Cornish Game Hens With Peach Glaze

1. 1

   Cut the hens down the backbone (split).

2. 2

   Brine the hens: dissolve the salt in water,put hens& salted water into large bowl.

3. 3

   (I usually put them into a large plactic bag) refrigerate 2 to 3 hours.

4. 4

   Remove hens, Rinse thoroughly, pat dry, prick the skin allover the breast and legs with point of paring knife.

5. 5

   Melt the butter in small pan& mix with preserves.

6. 6

   Add salt, pepper& basil.

7. 7

   Preheat oven to 400 degrees.

8. 8

   Place hens in shallow pan (I usually line pan with foil for easy clean-up).

9. 9

   Rub hens with butter.

10. 10

    Spoon butter& preserve mixture over hens.

11. 11

    Bake 35 to 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.