The glaze for these succulent hens is easy to make and hard to resist. It’s a sweet, spicy, and herbaceous mix of maple syrup, Dijon mustard, and sage.

(image courtesy of foodreference.com)

Roast Cornish Hens Glazed with Maple and Dijon
Eric Akis, Everyone Can Cook for Celebrations

4 Cornish hens
Salt and freshly ground black pepper to taste
1/3 cup maple syrup
1/3 cup Dijon mustard
3 Tablespoons chopped fresh sage, or 2 teaspoons dried crumbled sage

Preheat the oven to 375°. Place 1 hen on a secure work surface and use kitchen shears or a sharp knife to cut along either side of the backbone and remove it. Place the hen breast side up and press it flat. Cut it in half down the middle of the breastbone. Place the hen halves, skin side up, in a large roasting pan. Repeat with remaining hens. Season with salt and pepper.

Roast for 30 minutes. Combine the maple syrup, mustard, and sage in a bowl. Brush half the mixture over the hens and roast for 10 minutes. Brush with the remaining mixture and roast 10-15 minutes more, or until coked through.

Makes 8 servings.

MF&L Staff at Maine Food & Lifestyle magazine.