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Ginger-Orange Glazed Cornish Hens

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  55 Minutes
  4 servings
When you crave roast chicken but don't have time to roast a whole bird, consider Cornish hens. The split hens cook up—juicy and succulent—in less than 45 minutes. Here, orange marmalade, spiked with ginger, makes an easy and delicious glaze. Serve with wild rice, winter squash and sauteed greens.
1   large onion, cut into 1/2-inch rounds
1   large orange, cut into 1/2-inch rounds
2   Cornish game hens, about 1 1/2 pounds each, cut in half, backbone removed (see Tip)
1 tablespoon  extra-virgin olive oil
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1/4 cup  orange marmalade
2 teaspoons  minced fresh ginger
1 teaspoon  dried tarragon
1/8 teaspoon  cayenne pepper
2 tablespoons  water

Tip: The bones of a Cornish hen are soft enough to cut easily with poultry shears or a sharp knife. Cut each hen in half through the breast bone. Cut along both sides of the backbone to separate the halves. Discard backbone.
Ginger-Orange Glazed Cornish Hens Recipe at
Preheat oven to 450 degrees F.

Coat a roasting pan or rimmed baking sheet with cooking spray. Place onion and orange rounds in the pan. Place hens, skin-side up, on top; rub with oil and sprinkle with salt and pepper. Bake the hens until the juices run clear and an instant-read thermometer inserted in the center of the breast registers 170 degrees F, 30 to 35 minutes.

Meanwhile, combine marmalade, ginger, tarragon and cayenne. Remove hens from oven. Set oven to broil and place a rack 6 inches from the heat source. Brush the hens with marmalade mixture. Broil until glaze is lightly browned, 2 to 3 minutes.

Transfer the hens to a serving platter or plates. Remove all but one orange slice from the pan and place over medium heat. Add water and bring to a simmer, using the orange slice as a spatula to scrape up any browned bits. Pour this pan sauce over the hens.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 522
Fat. Total: 32g
Protein: 36g
Carbohydrates, Total: 22g
Fat, Saturated: 8g
Fiber: 2g
Cholesterol: 204mg
Sodium: 258mg
% Cal. from Fat: 55%
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