These little hens are super easy to prepare and are perfect for a small holiday gathering. For me, the hardest part was separating the skin from the meat to spread the mixture, so I ended up using a meat injector to get the mixture under the skin which made the prep work that much quicker. The end result was a tender and juicy bird that is probably much better than turkey, which usually comes out of the oven dry no matter how hard you try to keep it moist.
Ingredients
2 Cornish game hens
1/3 cup GOLDEN BLOSSOM HONEY
1/4 cup lime juice
1 1/2 tablespoons dried rosemary
1 apple, coarsely chopped
1 pear, coarsely chopped
2 kiwi fruits, peeled and coarsely chopped
1/2 cup cranberries
While meat usually is the star of any Thanksgiving meal, can we just talk about the fruit chutney for a second? The chutney was what sold me on picking this recipe over the others this week because I love a good fruit dish. I ended up buying double the fruit the recipe called for so I could make a heaping dish of the chutney for myself. I just drizzled a few tablespoons of honey over the fruit, then baked for the allotted time the recipe called for. The end result was sweet, sweet perfection! So I wanted to point out to the non meat eaters to not overlook some of Golden Blossom Honey's meat dishes because sometimes you'll find a part of the recipe that you can make your own like this fruit chutney here.
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