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Nectarine Glazed Cornish Hens

Nectarine Glazed Cornish Hens

As the jam glaze reduces the flavors intensify creating a sweet and savory combination you won’t be able to put down

Nectarines are often passed over for their more popular counterpart, peaches, but they are one of my absolute favorite fruits. This varietal, the Arctic Star, makes a superb and easy glaze with a dash of sherry vinegar.

Recipe comes courtesy of Jamnation Jam creator Gillan Reynolds. Click here to check out the full Jamnation lineup of certified Fair Trade artisanal jams.

Ingredients

  • 2 Cornish game hens, split lengthwise
  • 1/2 Cup Rose to the Grindstone jam, or similar product
  • 1 Tablespoon plus 1 teaspoon sherry vinegar
  • 2 Teaspoons soy sauce
  • 1/4 Cup white wine
  • salt and pepper

Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Rotisserie Game Hens With Nectarine Chutney


TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.

TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving.

Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains.

Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

This Rotisserie Game Hens With Nectarine Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


Watch the video: Nectarine (November 2021).