Serves: 7
Total Calories: 91
Inject nectar into hens the night before cooking.
Mix vinaigrette, and jam together and set aside.
Heat a Dutch oven to 450°F, using 22 to 23 charcoals on top and bottom.
Wash Cornish hens and season with salt, pepper & Volcano seasoning.
Place 1 to 2 sprigs of rosemary inside each hen. Place in heated Dutch oven.
Cover with preheated lid. Cook for 45 to 60 minutes, as the hens brown reduce the heat to prevent burning.
Glaze hens with dressing mixture about 20 minutes before they are finished cooking.
Remove the rosemary from the hens, and discard.
Then glaze again before serving. Garnish as desired.
This Raspberry Apricot Cornish Hens recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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