Cornish Hens A Lorange Recipes

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS

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.

ROASTED HENS A L'ORANGE

Steps:

• Preheat the oven to 425 degrees F; line a baking sheet with foil. Cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with the coriander, 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the hens skin-side down; cook until golden, 4 minutes. Flip; cook until slightly golden, 2 more minutes. Transfer to the prepared baking sheet skin-side up. Bake until cooked through, 25 minutes.
• Meanwhile, add the broth, thyme sprigs and orange zest and juice to the skillet. Bring to a boil, stirring. Reduce the heat to low; cook until thickened, 15 minutes. Season with salt and pepper. Set aside.
• Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the orzo, shallot and chopped thyme. Cook, stirring occasionally, until the orzo is lightly toasted, 5 minutes. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Reduce the heat to medium low, cover and cook until the orzo is al dente, 12 minutes. Fluff the orzo; stir in the remaining 1 tablespoon butter, the carrots and parsley. Season with salt and pepper. Serve with the hens and the reduced sauce.

CORNISH HENS A L'ORANGE

Steps:

• 1 For the hens: Preheat the oven to 375 degrees
• 2 Grease the bottom of a large, shallow roasting pan with cooking oil spray
• 3 Alternatively, a large ovenproof skillet can be used
• 4 Coat the Cornish hens inside and out generously with the oil, then the salt and garlic powder
• 5 Coat them on the outside with paprika
• 6 Arrange the birds breast sides down in the pans
• 7 Roast for 20 to 30 minutes, then use tongs to carefully dislodge and turn then over, without tearing the skin
• 8 Increase the heat to 425 degrees; roast for 30 to 40 minutes, or until your instant-read thermometer inserted into the thigh meat (taken away from the bone) registers 165 degrees
• 9 Meanwhile, rinse the oranges, then cut them into thin rounds
• 10 When the hens are done, transfer them to a platter and tent loosely with aluminum foil to keep warm while you make the sauce
• 11 For the sauce: Drain the fat from the roasting pan but leave the browned bits
• 12 Place on the stove top, over medium heat
• 13 Add the wine, stirring to dislodge those browned bits
• 14 Cook for 5 to 8 minutes or until the wine has reduced by half, then stir in the orange juice and the bouillon base, until well incorporated
• 15 Reduce the heat to low
• 16 Whisk together the cornstarch and orange liqueur in a liquid measuring cup, until smooth; this is your slurry, to thicken the sauce
• 17 Increase the heat to medium; pour the slurry into the pan and stir until the sauce is bubbling, and is thick enough to coat the back of a spoon and leaves a trail when you run your finger through that coating
• 18 Lay half the orange slices in the sauce
• 19 Taste, and season with salt, as needed
• 20 When ready to serve, uncover the hens
• 21 Cut them in half for serving, if desired
• 22 Drizzle with them with the sauce and arrange all the orange slices (sauced and not sauced) on and around them
• 23 Serve warm

HONEY ORANGE CORNISH HENS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place game hen halves with skin sides up into a 9x13-inch roasting pan.
• Roast hens in the preheated oven for 35 minutes.
• Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
• Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

ORANGE GLAZED CORNISH HEN

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).

CORNISH HENS WITH ORANGE GLAZE

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute carrot and onion until tender; transfer to a large bowl. Stir in stuffing cubes, parsley, savory, pepper and bacon., Dissolve 1/4 teaspoon bouillon in hot water; pour over stuffing mixture and gently toss to moisten. Spoon into hens. Tuck wings under hens; tie legs together. , Place on a greased rack in a roasting pan. Lightly brush hens with oil; loosely cover with foil. Bake at 375° for 30 minutes. , Meanwhile, in a saucepan, bring the wine, 2 tablespoons orange juice and butter to a boil. Remove from the heat; set aside 1/4 cup for sauce and keep warm. , Brush remaining mixture over hens. Bake 40-50 minutes longer or until meat juices run clear and a thermometer inserted in stuffing reads 165°, brushing every 15 minutes with glaze., For sauce, in a small saucepan, combine the brown sugar, cornstarch, and remaining bouillon and orange juice until smooth. Stir in reserved glaze. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with hens.

CORNISH GAME HENS WITH ORANGE SAUCE

Steps:

• Preheat oven to 500°F.
• Prepare hens by rubbing mixture of salt and pepper into skin liberally.
• Place on cookie sheet, breast side up.
• Roast for 15 minutes at 500°F.
• Remove from oven and turn breast down; pour 1 1/2 cups water over hens.
• Turn oven down to 425°F and continue to cook for 1/2 hour.
• Meanwhile, use a zester to obtain orange peel without cutting into pith of fruit.
• Slice oranges in half and squeeze juice.
• Place juice in saucepan with zest and heat thoroughly (do not boil).
• Remove hens from oven and turn breast-side up and continue cooking for additional 1/2 hour (total cooking time is 1 hour 15 minutes).
• Blend cornstarch with orange juice/zest mixture and heat to thicken, stirring constantly.
• To serve: Place hen on plate and pour sauce over. Sprinkle with additional orange zest and parsley.