ORANGE-GINGER GLAZED CORNISH GAME HENS
Make and share this Orange-Ginger Glazed Cornish Game Hens recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 40m
Yield 2 hens, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in a saucepan; bring to a boil.
- Combine water and cornstarch in a small bowl, stirring with a whisk.
- Add to juice mixture in pan, stirring with a whisk.
- Cook until thick and glossy about 2 minutes, stirring constantly.
- Place hen halves, meaty sides up, on a foil-lined pan coated with cooking spray; sprinkle hen halves with salt,pepper and ground ginger.
- Spoon glaze mixture evenly over hen halves.
- Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
- Bake at 475° for 25 minutes or until the thermometer registers 180°.
ORANGE GLAZED LOVE (CORNISH) HEN
Steps:
- Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil, and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together, and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375 degree F oven for 25 minutes, and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze.
HERB CORNISH HENS WITH CRANBERRY-ORANGE SAUCE
Baked Cornish hens are smothered in a delicious cranberry-orange sauce with a touch of ginger.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. On rack in shallow roasting pan, place hens, breast sides up. Brush with oil. Sprinkle inside and out with salt, dried thyme and pepper. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Bake uncovered 1 hour to 1 hour 15 minutes until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).
- Meanwhile, in 1-quart saucepan, heat cranberry sauce over low heat, stirring constantly, until melted. Stir in marmalade, gingerroot and clementine sections. Cook 1 minute.
- To serve, cut each hen in half along backbone and breastbone from tail to neck, using kitchen scissors. Serve hens with warm sauce. Garnish with thyme sprigs.
Nutrition Facts : Calories 770, Carbohydrate 29 g, Cholesterol 320 mg, Fat 5, Fiber 0 g, Protein 55 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 25 g, TransFat 1 g
CONTEST-WINNING ORANGE-GLAZED CORNISH HENS
This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.
CORNISH HENS WITH ORANGE-GINGER SAUCE
Number Of Ingredients 15
Steps:
- Heat oven to 450°. Sprinkle cavity and outside of each hen with salt and pepper. Tie legs together and arrange breast side up in buttered, shallow roasting pan. Brush with butter or margarine. Roast uncovered for 15 minutes, then reduce oven heat to 375°. Turn birds breast side down and add 1/2 cup water and cover with foil loosely. Bake for 30 minutes. Turn breast side up and baste with drippings in pan. Continue basting from time to time and roast for another 15 minutes.To make sauce, combine orange and lemon peels and orange and lemon juices in small saucepan. Bring to boil and cook over medium heat, uncovered, 15 minutes or until peel is tender. Add jelly, wine, mustard, ginger, salt and pepper sauce. Bring to boil, stirring reduce heat and continue cooking at a simmer for another 10 to 15 minutes to reduce and thicken sauce. It should be like heavy cream.To serve, arrange whole birds on platter and remove string from legs. Spoon sauce over them and serve. Any sauce remaining can be served separately.* If 4 birds are used, split and cook them cut side down in roaster. Baste the last 15 minutes of cooking period. The halves should not take more than 45 minutes total cooking time. Test to be sure.
Nutrition Facts : Nutritional Facts Serves
PLUM-GLAZED CORNISH HENS
Save this recipe for your best company. I often sprinkle the hens with toasted coconut for extra flavor. -Annie Tompkins, Deltona, Florida
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- Arrange orange slices in two greased 13x9-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, place plums in a food processor; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Spoon remaining sauce over hens., Bake 30-45 minutes longer or until a thermometer reads 180°, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with reserved plum sauce.
Nutrition Facts :
ROASTED CORNISH GAME HENS WITH SESAME-GINGER SAUCE
This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don't forget the last step with the reserve marinade! Enjoy!!
Provided by Time4tea
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally.
- Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.
Nutrition Facts : Calories 236.1, Fat 8.9, SaturatedFat 1.7, Cholesterol 108.8, Sodium 1542.4, Carbohydrate 11.4, Fiber 0.6, Sugar 9.6, Protein 26.9
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