We love serving Cornish hens as an alternative to chicken. This recipe from Sarah, the Duchess of York, pairs cut-up hens (you can have your butcher do the cutting) with a tangy-sweet teriyaki sauce, which gives the roasted birds wonderful color and flavor.
Credit: Win the Weight Game by Sarah, the Duchess of York, and Weight Watchers
- 1/2 cup reduced-sodium soy sauce
- 1 tablespoon grated, peeled fresh ginger
- 1/4 cup packed dark brown sugar
- 1 tablespoon dry sherry
- 2 garlic cloves, peeled
- 2 (1 1/4- to 1 1/2-pound) Cornish game hens, quartered and skinned
Preheat the oven to 450 degrees F. Combine the soy sauce, ginger, brown sugar and sherry in a small saucepan; press the garlic in with a garlic press. Bring to a boil over medium heat and boil until slightly thickened, about 5 minutes, then remove from the heat.
Place the hen quarters in a single layer in a foil-lined roasting pan and brush all over with the teriyaki sauce. Roast until cooked through, about 25 minutes. Serve 2 hen quarters per person, spooning the pan juices over the birds.
Don't have a garlic press? Shop for a garlic press.
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