Kumquat-Glazed Cornish Game Hens with Bacon

Name: Kumquat-Glazed Cornish Game Hens with Bacon
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 (1 1/2-lb.) Cornish game hens; Kosher salt and freshly ground black pepper, to taste; 16 sprigs rosemary; 16 sprigs thyme; Butchers' string, for tying; 8 oz. slab bacon, cut into 1" pieces, about 1/2" thick; 3 tbsp. unsalted butter; 6 cloves garlic, unpeeled and smashed; 3 small red onions, cut into 1" wedges; 3 tbsp. olive oil; 1 large shallot, minced; 2 cups fresh orange juice; 8 oz. kumquats, sliced 1/4 thick and seeded; 1 ⁄ 4 cup honey; 1 ⁄ 2 tsp. paprika

Serves
serves 4

BILL PHELPS

More single-serving-sized than chickens, these tender game hens get a sweet and smoky glaze of softened kumquats and chunks of bacon.

Ingredients

4 (1 1/2-lb.) Cornish game hens
Kosher salt and freshly ground black pepper, to taste
16 sprigs rosemary
16 sprigs thyme
Butchers' string, for tying
8 oz. slab bacon, cut into 1" pieces, about 1/2" thick
3 tbsp. unsalted butter
6 cloves garlic, unpeeled and smashed
3 small red onions, cut into 1" wedges
3 tbsp. olive oil
1 large shallot, minced
2 cups fresh orange juice
8 oz. kumquats, sliced 1/4 thick and seeded
¹⁄₄ cup honey
¹⁄₂ tsp. paprika

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Instructions

Step 1

Heat oven to 475°. Season cavities and outsides of hens with salt and pepper; stuff rosemary and thyme into cavities and tie legs together using butchers' string. Heat bacon and 1 tbsp. butter in a 12" skillet over medium; cook until bacon is slightly crisp, 18–20 minutes. Using a slotted spoon, transfer bacon to a roasting pan. Add garlic, onions, salt, and pepper to skillet and toss in fat; add to roasting pan. Add oil to skillet and, working in batches, cook hens, turning as needed, until browned, 10–12 minutes; set hens breast-side up in roasting pan. Add shallot to skillet; cook until soft, 3–4 minutes. Add juice; cook until slightly reduced, 3–4 minutes. Stir in kumquats, honey, paprika, salt, and pepper; simmer until thickened, 12–15 minutes. Stir in remaining butter. Brush half the sauce over hens; keep remaining sauce warm. Roast hens, basting often with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°, about 45 minutes. Transfer hens, bacon, garlic, and onions to a serving platter; spoon remaining sauce over the top.

Heat oven to 475°. Season cavities and outsides of hens with salt and pepper; stuff rosemary and thyme into cavities and tie legs together using butchers' string. Heat bacon and 1 tbsp. butter in a 12" skillet over medium; cook until bacon is slightly crisp, 18–20 minutes. Using a slotted spoon, transfer bacon to a roasting pan. Add garlic, onions, salt, and pepper to skillet and toss in fat; add to roasting pan. Add oil to skillet and, working in batches, cook hens, turning as needed, until browned, 10–12 minutes; set hens breast-side up in roasting pan. Add shallot to skillet; cook until soft, 3–4 minutes. Add juice; cook until slightly reduced, 3–4 minutes. Stir in kumquats, honey, paprika, salt, and pepper; simmer until thickened, 12–15 minutes. Stir in remaining butter. Brush half the sauce over hens; keep remaining sauce warm. Roast hens, basting often with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°, about 45 minutes. Transfer hens, bacon, garlic, and onions to a serving platter; spoon remaining sauce over the top.