Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus
Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Preheat oven to 450°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F with rack in middle.
Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.
Pat hens dry and stuff cavity of each with 1/3 cup haroseth.
Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers).
Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.
Roast hens 20 minutes, then brush with pan drippings.
Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total).
Transfer hens to a cutting board.
Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes.
Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside).
Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes.
Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).
Serve hens, halved if desired, with sauce on the side.
Yarden Galilee Cabernet Sauvignon '05.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.