Cornish Hens With Ancho-Cider Glaze

1. 1

   Make the hens: About 2 hours before serving, preheat the oven to 400 degrees.

2. 2

   Cover the bottom of a large shallow baking pan with the onion rounds.

3. 3

   Tie together the legs of each hen with cotton string.

4. 4

   Arrange the hens, breast side up, on top of the onion rounds, leaving some space around each bird so the skin will crisp.

5. 5

   Season with salt and pepper.

6. 6

   Make the glaze: Mix all the glaze ingredients (except salt and pepper) together in a small bowl.Spoon about 2 teaspoons of the mixture over each hen.

7. 7

   Place the pan of hens in the preheated oven and reduce the heat to 325 degrees.

8. 8

   Roast the hens for 30 minutes, basting with their pan juices once or twice.

9. 9

   Then raise the heat back to 400 degrees, baste each hen with about 2 tablespoons of sauce, and continue roasting and basting with pan juices for 20 more minutes, or unril the thickest part of the breast reads 160 degrees on an instant-read thermometer.

10. 10

    At this point spoon a bit more sauce over the hens and run them under the broiler briefly, so they turn a deep, rich brown.

11. 11

    Watch them carefully so they don't burn.

12. 12

    Remove the hens from the pan to a platter and let them rest in a warm placefor 10 to 15 minutes.

13. 13

    Set the hens' roasting pan on two burners and remove the onions from the pan.

14. 14

    Add any remaining basting sauce/glaze to the pan and raise the heat to medium-high.

15. 15

    Using a wooden spatula, scrape any brown bits sticking to the pan and stir as you boil the pan sauce for 3 minutes, or until it's rich tasting and almost syrupy.

16. 16

    Taste and adjust for seasoning.

17. 17

    To serve the hens, place them on a warm platter, scrape the reduced pan juices over them, and scatter with the optional pine nuts.

18. 18

    Serve hot.

* Per serving · 4 servings · Values may vary.