Ginger-Orange Glazed Cornish Hens

  • Active Time 25m
  • Total Time 55m

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.

ingredients

  • 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 the backbone.

directions

Preheat the oven to 450 degrees F.

Coat a roasting pan or rimmed baking sheet with cooking spray. Place the onion and orange rounds in the pan. Place the 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, 30-35 minutes.

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

RecID 7418

nutrition information per serving

522 calories; 32g total fat; 8g total saturated fat; 204mg cholesterol; 258mg sodium; 22g carbohydrates; 2g fiber; 36g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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