Orange-Glazed Cornish Hens |
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Prep Time: 35 Minutes Cook Time: 70 Minutes |
Ready In: 105 Minutes Servings: 2 |
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When I make these succulent stuffed Cornish hens, my husband's only complaint is that he gets full before he's ready to quit eating! Ingredients:
3 bacon strips, diced |
1/2 cup finely shredded carrot |
1/4 cup chopped onion |
1-1/2 cups unseasoned stuffing cubes |
2 tablespoons minced fresh parsley |
1/4 teaspoon dried savory |
dash pepper |
3/4 teaspoon chicken bouillon granules, divided |
2 tablespoons hot water |
2 cornish game hens (20 to 24 ounces each) |
1 tablespoon canola oil |
1/4 cup white wine or apple juice |
2 tablespoons plus 2/3 cup orange juice, divided |
1 tablespoon butter |
1 tablespoon brown sugar |
1-1/2 teaspoons cornstarch |
Directions:
1. 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.
2. 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.
3. Place on a greased rack in a roasting pan. Lightly brush hens with oil; loosely cover with foil. Bake at 375° for 30 minutes.
4. 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.
5. 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.
6. 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. Yield: 2 servings.
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