Moscato & Clementine Glazed Oven Roasted Cornish Hens ((Our New Year's Family Tradition)) • Food for a Year: (2024)

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 mealall 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 mentionto 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.

Now for the very best past of the meal, the conversation. “Wow, I just found it’s spine! Is this what my spine looks like?”

“Oh yay!! I found the wishbone – let’s make a wish. Haha I won!”

“Is this where it’s intestines were? Is that why there is a big hole down there?? I am so glad they didn’t leave the ‘INTEST-tines’ in there!!”

“Why are there only Cornish ‘HENS’?? What happens to all of the roosters??” ((hmmm, now that is a good question!!))

PS – what is Kade doing in this picture?? I would sure like to know!

See what great conversations are just waiting to be had ’round your dinner table over a “mess” of Moscato & clementine glazed hens.

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