Moscato & Clementine Glazed Oven Roasted Cornish Hens ((Our New Year’s Family Tradition))

About five years ago, David and I began the tradition of having Cornish Hens on New Year’s Day. The kids just LOVE it and look forward to this meal all year long. The first time we made them, I was less than impressed. But again, the kiddos. They just loved eating their very own bird. I hated to mention to David that I didn’t like the taste, for fear I would put a damper on our new-found tradition. However, as the next New Year’s approached – I just couldn’t keep it to myself.

“I am sorry, but I don’t just love the taste!” I blurted out as we began writing out our New Year’s dinner shopping list. “The were so bland, I think we need to brine them.” To my surprise, he agreed – they were indeed bland. We undertook investigating brining techniques, purchased the hens and brined away.

We seasoned, stuffed and roasted as usual – and WOW!! They were so juicy and flavorful. An absolute transformation in both taste and texture. HALLELUJAH!

Since that year, we have continued to brine and season in a traditional manner, using lemons, garlic, herbs and onions.

This year, I was very ready to try something a little different. Enter Moscato and clementines. The brine remained simple with sugar, salt, pepper, water and fresh thyme. I still stuffed the breasts with butter ((um, that doesn’t sound right)). But right before I put the hens in the oven, I poured a mixture of Moscato wine, clementine slices, chopped shallots, thyme and salt & pepper over and inside each hen.

Never heard of Moscato? Neither had I until we were out west and I found some sample bottles at the grocery store. I stuck them in my suitcase ((after I purchased them)) and hoped they would survive the flight home. To my delight, there was no wine mess in my bag & I began looking for an opportunity to try this “new” wine in my cooking efforts.

After googling Moscato, I learned it is a very sweet wine that pairs well in Asian cooking and with poultry & fish. It is also considered a great wine to drink with dessert FYI.

Whether it tasted good or not, I knew I had accomplished one thing for sure: these hens were gorgeous!

Let me pause the convo about Moscato & clementines for a moment and tell you about the baking process:

Place the hens several inches apart on a rack fitted in a rimmed baking sheet or roasting pan. The rack ensures even cooking on all sides of the bird.
Tie up the legs of the hen, it makes her look more lady-like ((oh and helps her cook more evenly)).

Bake the hens for 30 minutes on 450° and then reduce the temperature to 350º and bake for an additional 30 minutes.
Save the drippings to make a lovely dripping gravy.

I have no good pictures of making the yummy gravy, see:

Let me just quickly mention, I added a few cups of chicken broth and ½ cup of cream, along with 1 to 2 tablespoons of corn starch and a dash of s & p. I stirred to remove any clumps of cornstarch and then placed the roasting pan over medium flame on my stove. Using a wooden spatula, I scraped up any bits of hen or shallot stuck on the bottom of the pan.

I continued stirring until the gravy reached my desired thickness. Then poured a little pan gravy over each hen and called the herd to the dinner table.