Cornish Hens A Lorange Food

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.

ORANGE BALSAMIC ROCK CORNISH GAME HENS

Steps:

• Preheat oven to 425 degrees F.
• Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

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

ORANGE-GLAZED CORNISH HENS

Steps:

• Preheat oven to 375 F. Line a baking pan (large enough to hold the hens) with aluminum foil for easier cleanup.
• If using, massage the gravy enhancer over the skin of the Cornish hens. Trim off wing tips or tuck the wings behind the back of the bird.
• Place the orange marmalade, butter, and Worcestershire sauce in a microwave-safe bowl and melt in the microwave for about 1 minute. Stir until combined. You do not want it boiling hot.
• If you are using a stuffing, fill the Cornish hens; alternatively, place a wedge of orange into each cavity. Place the hens breast-side up in the prepared pan and brush with half of the orange glaze.
• Bake uncovered for 45 minutes. Remove from oven and baste with remaining glaze. Return to oven and bake an additional 15 minutes. Test with an instant-read thermometer in center of stuffing or between the thigh and breast, making sure not to touch bone; it should read 180 F.
• Let rest 10 minutes before serving.

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.

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).

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 HENS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
• Pack the cavities of the hens with the cornbread stuffing.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
• Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
• Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
• Yield: 2 servings

CORNISH GAME HENS WITH KUMQUATS AND ORANGE LIQUEUR SAUCE

Steps:

• Preheat oven to 375 degree Fahrenheit.
• Remove tarragon leaves from the stems; place aside. Wash and dry kumquats; slice in half and remove all seeds; place aside. Crush, dice, or press the garlic cloves; place aside. Rinse game hens with cold water and pat dry.
• Separate the skin from the game hen's breast. Push in the tarragon leaves and crushed garlic under the skin; the skin protects the leaves and garlic from burning. Place tarragon stems inside the hen's cavity, along with about 35-40 seeded kumquats.
• Place game hens on a raised rack in a roasting pan. Add 1/2 cup of water to the bottom of the pan to prevent the juices from burning. Cook for about one and ½ hours at 375 degrees Fahrenheit. Baste frequently and replenish the water in the pan as needed.
• Optional: Place giblets in a saucepan and cover with water. Cook over medium heat until done, about 1 hour. Remove and allow to cool. Chop and set aside.
• Coarsely chop the remaining 10 to 15 kumquats. In a sauce pan, combine the orange juice, sugar, and kumquats. Bring to a slow boil and reduce heat to a low simmer. Stir frequently and cook until done, about 30 to 45 minutes. Set aside.
• Remove the game hens from the oven after 90 minutes or when golden brown and done. Transfer the game hens to a serving platter. Remove and discard the tarragon stems. Reserve the cooked kumquats and decoratively place around the hens.
• Deglaze the roasting pan and transfer the drippings to a saucepan. Carefully add the flour to make a roué. Add chicken broth and cook over medium heat until the gravy is thickened, about 5 to 10 minutes. Add giblets (optional).
• Combine the orange liqueur with orange juice/kumquat sauce and add to gravy. Simmer another 5 minutes. Transfer to gravy boat.
• Carve game hens and serve each portion with gravy and kumquats.

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.

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.