Cornish Game Hens With Orange Juice And Honey Food

JUICY CORNISH GAME HENS

Steps:

• Preheat oven to 350°F.
• Melt butter and stir in honey and chili powder; mixing well.
• Stir in orange juice, salt and pepper and remove from heat.
• Cut each hen into two halves.
• Rinse well and pat dry with paper towels.
• Place hens in baking dish, skin side down, and place in oven for 6-8 minutes.
• Turn hens over and baste generously with all of the mixture.
• Bake for approximately 45 minutes or until well browned.

HONEY-ORANGE CORNISH GAME HENS

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.

LIGHT HONEY-GLAZED CORNISH HENS

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Place game hens breast-side down ​on a cutting board and cut in half along the backbone. Remove skin and trim excess fat.
• In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.
• Lightly grease a baking dish or spray with cooking spray.
• Divide chopped onion into 4 portions in baking dish; place hens bone-side down on onions.
• Pour orange juice mixture over hens.
• Bake hens in preheated oven for 45 minutes, basting every 10 to 15 minutes with cooking juices. If they brown too quickly, cover them loosely with aluminum foil.
• When hens are done, remove from baking dish, onions and all, to warm dinner plates.
• If desired, garnish with orange slices. Skim fat off juices in baking dish. If desired, thicken pan juices with a teaspoon of cornstarch mixed with 1 teaspoon of cold water. Serve juices on the side.
• Serve with hot cooked rice and a green vegetable. Enjoy!

HONEY-LEMON-THYME CORNISH GAME HENS

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
• Rinse the hens well under cool running water. Pat them dry with paper towels.
• Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
• Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
• Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
• Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.

CORNISH GAME HENS WITH ORANGE JUICE AND HONEY

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.

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 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.

CORNISH GAME HENS WITH ORANGE STUFFING

Steps:

• Finely shred 1/4 tsp peel from the orange.
• Remove and discard the remaining peel.
• Section orange over a bowl, squeezing juice out.
• Halve sections and set aside.
• Add water to the sections to equal 3 tablespoons.
• In a small pan, cook green onion and celery in hot oil until tender but not brown.
• For stuffing, toss together peel, orange sections, onion mixture, stuffing mix and enough of the juice to moisten.
• In a large rectangular cake pan, spoon stuffing into 4 mounds.
• Rinse hens and pat dry with paper towels.
• Place hens, cavity side down over the stuffing mounds.
• Cover loosely with foil.
• Roast in a 375°F oven for 30 minutes.
• Uncover and roast another 20 minutes.
• Stir together honey and 1 tablespoon water. Brush over hens.
• Roast uncovered for another 15 minutes or until hens are tender.
• Use a wide spatula to transfer hens and stuffing to dinner plates.

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.

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).

EASY CORNISH GAME HENS

Steps:

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

STUFFED CORNISH GAME HENS WITH ORANGE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Saute the chopped onions in the tablespoon of butter until soft.
• Mix rice, onions, apple, raisins and poultry seasoning together in a small bowl.
• Season the cornish hens well inside and out with salt and pepper.
• Place 1/2 cup stuffing into each hen cavity.
• Brush hens liberally with melted butter.
• Place hens, breast side up in a shallow baking pan.
• Cook for about 45 minutes depending on the size of the hens, basting once during the roasting time.
• Make Sauce: In small saucepan, cook the orange juice, brown sugar and butter until thickened, stirring frequently.

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.

CORNISH GAME HENS

Steps:

• Sprinkle Salt on each Hen.
• Place Hen on a shallow baking pan.
• Mix butter, wine and the tarragon in a bowl.
• Pour 1/4 of the mixture over each hen.
• Bake at 350 for 30 minutes.
• Pour 1/2 of the remaining butter mixture over each hen and bake 25 more minutes.

POMEGRANATE GLAZED CORNISH GAME HENS

Steps:

• Preheat oven to 375 deress Season game hens with salt,pepper and thyme cook on rack for 1 hr.
• or until done.
• Brush pomegranate glaze on hens.
• Roast another 5 mins.
• Sprinkle with fresh pomegranat arils.
• Serve wigth remaining glaze as a sauce.
• Pomegranate Glaze To juice pomegranate slice in half crosswise and use a citrus juicer.
• In stainless stell sauce pan simmer juice with a pinch of salt until reduced to a syrupy glaze about 10 Mins.

CORNISH GAME HENS WITH ORANGE AND HONEY

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.