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Bacon-Wrapped Cornish Game Hens With Raspberry Balsamic Glaze

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“This dish a winner! Simple, easy to make and it has great presentation. I've made this 3 times so far and it's never failed. The hens cook perfectly and the taste is wonderful. #69724 makes a perfect side dish for this entree. The recipe comes from the Aug '03 issue of Gourmet. This is a great meal for entertaining! I served it for 10 this weekend and everyone loved it.”

Ingredients Nutrition

  • 23 cup seedless raspberry jam
  • 12 cup balsamic vinegar
  • 16 slices bacon
  • 4 rock cornish game hens


  1. Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.
  2. About 8 minutes.
  3. Cool to room temperature (glaze will thicken slightly as it cools).
  4. Preheat the oven to 450 degrees.
  5. Cook bacon in batches, over med.
  6. heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
  7. Transfer to paper towels to drain.
  8. Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
  9. Pat dry and season with salt and pepper.
  10. Arrange cut sides down, in a large roasting pan.
  11. Wrap 2 slices around each half hen, tucking ends under.
  12. Brush liberally with glaze, reserving the remainder.
  13. Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.

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