Lucy Waverman's Cornish Hens with Cranberry Balsamic Glaze

1. Stage

Remove backbones from Cornish hens by cutting along either side with kitchen shears. Take a knife and cut through small piece of cartilage just above the breastbone. Bend the hen backward to expose breastbone, and gently remove. Reserve bones for stock or discard.

2. Stage

Beat together butter, green onion, garlic, parsley, chervil, lemon rind and seasonings. Loosen hen skin with fingertips and gently push stuffing under skin distributing it as well as possible over the hen.

3. Stage

Heat 1 tablespoon olive oil in non-stick skillet on medium high heat. Season hens and place, one at a time, skin side down in skillet. Cook 3 minutes or until golden, turn over and cook 1 more minute. Remove to rack over roasting pan, skin side up. Reserve skillet.

4. Stage

Combine vinegar, sugar and cranberry juice on medium heat to make glaze. Bring to boil, lower heat and reduce slowly for 15 to 20 minutes or until it forms a thin syrup.

5. Stage

Preheat oven to 400 F.

6. Stage

Brush hens with melted butter and bake for 10 minutes. Brush with glaze. Bake another 20 to 25 minutes, basting every ten minutes or until juices are clear.

7. Stage

Wipe out skillet and use to make sauce. Combine shallots, red wine and cranberry juice on high heat. Bring to boil and reduce until syrupy, about 3-5 minutes. Add stock and continue to cook until reduced by half, about 3 minutes. Remove from heat and beat in butter. Sauce will thicken. Season with salt and pepper. Re-warm gently when needed.

8. Stage

Cut hens in half. Place the halves propped against each other on plates and coat with a little sauce. Drizzle the plate with any remaining glaze.