Cornish hens with dates and red currant jelly

Some time ago, I picked up a pound of dates at the grocery store. The idea was to use them in a recipe rather than as a standalone snack; beyond that, my intention was vague and ill-formed.

Last night, the notion resolved into sharper focus, and the dates met their destiny as ingredient in an improvised dish.

Trust me; they’re in there.

Two 1 & ½ pound Cornish hens, giblets discarded
One cup of pitted and chopped dates
Two cups of herbed croutons
Red currant jelly
Low-sodium chicken broth
Salted butter
Kosher salt
Freshly ground black pepper

Heat oven to 425°. Melt four tablespoons of salted butter together with a tablespoon of red currant jelly. In a bowl, combine herbed croutons, chopped dates, a half-teaspoon of kosher salt, and a few grinds of black pepper. Add six ounces or so of low-sodium chicken broth and mix all together until croutons are moist and all ingredients blended. Salt and pepper the cavity of each hen, then fill cavities with stuffing mixture. Tie the legs of each hen.

Rub the flesh beneath the skin of each hen with a half-teaspoon of red currant jelly, then rub the exterior skin of each hen with the same amount of jelly. Place hens on a rack over a shallow roasting pan, baste with melted butter and jelly mixture, then salt and pepper each bird. Place the roasting pan in the oven to roast for 20 minutes. Remove birds from oven, baste again with butter and jelly mixture, then continue roasting for 30 minutes. The hens are done then an oven thermometer inserted in the thigh indicates 160 to 165°.¹ Remove hens from oven and tent with foil; allow them to rest for about 10 minutes.

The verdict: Delicious, both the hens and the impromptu stuffing, which was delightfully sweet-yet-savory. M gave both high marks, and she’s the judge around these parts. A successful recipe, and my very own. Yay!