Red Currant-Glazed Cornish Hens and Pearl Onions

Ingredients

• 0.3 cup apple juice 
• 0.3 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 3 pound cornish game hens 
• 0.5 teaspoon ginger fresh grated peeled
• 0.3 teaspoon thyme leaves fresh chopped
• 1 tablespoon juice of lemon fresh
• 2 teaspoons juice of lemon fresh
• 1 pound pearl onions 
• 0.5 cup currant jelly red
• 1 teaspoon salt divided
• 1 tablespoon shallots finely chopped
• 1 tablespoon sugar 
• 2 quarts water 

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• slotted spoon

Directions

1. Preheat oven to 42
2. Combine first 6 ingredients in a small saucepan. Stir in 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
3. Remove and discard giblets and necks from hens.
4. Remove skin; trim excess fat. Split hens in half lengthwise.
5. Place hen halves, meaty sides up, in a roasting pan coated with cooking spray.
6. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper.
7. Bake at 425 for 10 minutes.
8. Remove from oven, and brush hens with half of jelly mixture. Reduce oven temperature to 40
9. Bake at 400 for 8 minutes.
10. Remove from oven, and brush hens with remaining half of jelly mixture.
11. Bake at 400 for 7 minutes or until a thermometer registers 16
12. Bring 2 quarts water to a boil in a large saucepan.
13. Add onions to pan; cook 2 minutes.
14. Remove onions with a slotted spoon.
15. Drain and rinse under cold running water; drain. Pinch stem end of each onion; discard peels. Melt butter in a large nonstick skillet over medium heat.
16. Add onions, sugar, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; cook 12 minutes or until golden brown, stirring frequently.
17. Serve with hens.