Taste Tested : Thornbury Wild Honey and Thyme-Glazed Cornish Hen

This recipe comes to us from Chef Brad Hutchinson at The Pottery Restaurant, in the Blue Mountains. It’s the perfect stand-in for Christmas dinner when a turkey is just too much — but also lends it itself beautifully to a hearty apres-ski feast!


Cornish Rock Hens are funny little critters. Despite the name, they’re not considered game meat — and though the bird is called a “hen”, it can be either male or female. They’re sought after because of their shorter growing span, small size and larger breasts then traditional, uh hem, chickens. Think of them as single serve chickens!


Thornbury Wild Honey + Thyme Glazed Cornish Hen with Apple Sage Stuffing and Cider Pan Jus
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  1. 3 Ontario Cornish Hens
  1. ½ cup salt
  2. ½ cup sugar
  3. 2 bay leaf
  4. 1 onion halved
  5. Water to cover.
  1. 3 gala apples, 2 crab apples, 1 granny smith small diced
  2. 2 cups diced celery
  3. 1 ½ cups diced carrot
  4. 1 ½ cups diced onion
  5. 1 tsp garlic minced
  6. 1 tsp minced fresh thyme
  7. 1 Tbsp minced fresh sage
  8. 4 cups torn sour dough bread
  9. 2 cup apple cider
  10. ½ cup chopped toasted pistachio
  11. Braising Liquid
  12. Reserved brine
  13. 1 cinnamon stick
  14. 2 star anise
  15. 2 cups cider
  1. 2 tbsp butter
  2. 1 tbsp minced thyme
  3. 2 tbsp Thornbury wild honey
  1. Combine brine ingredients and submerge Cornish hen in the brine for 12 hours, after they are brined reserve brining liquid.
  2. Saute onion, carrot, celery, herbs, and garlic until soft and the onions are translucent, add the apples and continue to cook for 5 minutes for the apples to soften.
  3. Mix in torn sourdough bread, pistachios and cider and mix until the bread has absorbed all the juices and cider.
  4. Allow stuffing to cool then stuff it in the Cornish hen, use reserved brining liquid and braising liquid ingredients to cover the bottom of your roasting pan, place wire rack in roasting pan for the Cornish hens.
  5. Season hens and roast at 300 degrees for 1 hour or until the stuffing reaches and internal temp of 160.
  6. 10 minutes before they are done glaze the hens with the thyme and honey glaze. Reduce braising liquid until thickened (about 15 minutes) and serve immediately.
  7. Allow hens to rest for 10 minutes before serving.
Adapted from OCTA
Adapted from OCTA
Culinary Tourism Alliance https://ontarioculinary.com/

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