Cornish Game Hens With Orange Juice And Honey Recipes

Steps:

• Preheat oven to 425 degrees F.
• Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

Steps:

• Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
• Preheat oven to 450 degrees F (230 degrees C).
• Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
• Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
• Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.

Steps:

• To make the hens, place them on a rack in a shallow baking pan.
• Tie legs together with kitchen cord if desired.
• Sprinkle with salt and pepper(and garlic powder if using).
• Combine the butter, orange juice and honey and spoon over the hens.
• Bake, uncovered, at 350 degrees F. for 1 hour or until a meat thermometer reads 165 degrees F. and juices run clear, basting every 15 minutes.
• Meanwhile for the sauce, combine the orange juice, honey and vinegar in a small saucepan.
• Combine the cornstarch and water in a cup until smooth; stir into the orange juice mixture.
• Bring to a boil; cook for 1 minute or until thickened. Serve with the hens.

Steps:

• Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl. Pour 2 cups sauce into medium saucepan. Reserve remaining 1 cup sauce.
• Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen. Arrange hens on rack on large rimmed baking sheet.
• Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer.
• Transfer hens to cutting board; tent with foil to keep warm. Transfer pan juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1 1/2 cups, about 12 minutes.
• Discard onions and garlic from hen cavities. Using poultry shears, cut hens in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.

Steps:

• In a small bowl, combine the first five ingredients; sprinkle over hens. In a large skillet, cook hens over medium-high heat in oil until browned on both sides. Transfer to an ungreased 13-in. x 9-in. baking dish; set aside and keep warm., In the same skillet, saute green onions and garlic until tender. Stir in broth and orange juice concentrate; pour over hens. Bake, uncovered, at 350° for 35-40 minutes or until meat is tender and juices run clear. To serve, drizzle with pan juices and sprinkle with almonds and parsley.

Steps:

• Mix all ingredients except hens.
• Clean & cut hens in half.
• Pour sauce over hens & bake 1 hour at 350°F.

Steps:

• Preheat oven to 375 degrees F.
• Mix together salt, basil and allspice.
• Sprinkle mixture inside and outside of Cornish hens.
• Place 1/4 orange in each hen and place them in a roasting pan.
• Add water to pan.
• Over low heat, simmer together honey, butter and orange juice concentrate until thickened.
• Drizzle about half the mixture over Cornish hens and roast uncovered for about 25 minutes.
• Roast for another 25 minutes or until juices run clear and hens are not pink inside, basting with the rest of the honey-orange sauce after 10 minutes.

Steps:

• Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
• Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.