Roasted Cornish Hens with Rhubarb Chutney
For the rhubarb chutney:
- 3/4 cup red wine vinegar
- 1/8 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/2 cup sugar
- 1/2 cup golden raisins
- 1 1/4 lb. rhubarb, trimmed and cut into
- 1/2 cup boiling water
For the Cornish hens:
- 6 Cornish game hens, each about 1 lb., halved
- Salt and freshly ground pepper, to taste
- 1 1/2 Tbs. unsalted butter, melted
To prepare the hens, preheat an oven to 500°F. Rinse the hen halves well and pat dry with paper towels. Season on all sides with salt and pepper. Place the hen halves, skin side up, in a single layer in a roasting pan. Brush the hens lightly with some of the melted butter. Roast the hens, basting with the remaining butter and the pan juices after about 12 minutes, until they are golden and the juices run clear when a thigh is pierced, about 25 minutes total. Remove from the oven, cover with aluminum foil and let rest for 10 minutes before serving.
To serve, place 2 hen halves on each warmed individual plate. Spoon the chutney on the side.