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Cornish Hens with Orange Rosemary Sauce Recipe
|Onion||1 Large, thickly sliced|
|Cornish hens||3 Pound, trimmed of excess fat and giblets discarded (2 Hens Of 1 1/2 Pound Each)|
|Dried rosemary||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Fresh rosemary sprig||6|
|Garlic||2 Clove (10 gm), thinly sliced|
|Orange juice||1 Cup (16 tbs)|
|For orange rosemary sauce|
|Water||3⁄4 Cup (12 tbs)|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Finely chopped fresh rosemary||2 Teaspoon|
Calories 931 Calories from Fat 439
% Daily Value*
Total Fat 49 g74.9%
Saturated Fat 13.6 g68%
Trans Fat 0 g
Cholesterol 343.6 mg
Sodium 298.9 mg12.5%
Total Carbohydrates 58 g19.3%
Dietary Fiber 5.5 g21.9%
Sugars 41.2 g
Protein 61 g121.7%
Vitamin A 18.4% Vitamin C 132.6%
Calcium 16.1% Iron 23.5%
*Based on a 2000 Calorie diet
Coat a 13" X 9" baking dish with no-stick spray.
Scatter the onions in the dish.
Grate the rind from the oranges.
Reserve 1 tablespoon rind for the sauce.
Slice the oranges crosswise.
Season the cavities of the hens with the dried rosemary, pepper, and salt.
Stuff with the orange slices.
Work your fingers underneath the skin of each hen (being careful not to break through the skin).
Slide 3 rosemary sprigs, half of the garlic, and 1 tablespoon of the orange rind under the skin of each hen.
Place the hens, breast side up, on top of the onions in the baking dish.
Pour the orange juice over the hens.
Cover with foil and bake for 40 to 50 minutes.
Remove the foil, spoon the juices over the hens, and increase the heat to 400°F.
Bake, uncovered, for 20 to 25 minutes, or until the skin is crispy and the juices run clear when the thigh is pierced with a sharp knife.
Remove and discard the skin.
Cut each bird in half lengthwise.
Discard the orange slices and onions.
To make the orange-rosemary sauce: Place the cornstarch in a cup.
Add 1/4 cup of the water and stir until smooth.
In a small saucepan, combine the marmalade and the remaining 1/2 cup water.
Stir over low heat for 4 minutes to form a smooth sauce.
Add the rosemary, pepper, and the reserved orange rind.
Stir in the cornstarch mixture.
Cook over medium heat, stirring constantly, for 2 to 3 minutes, or until thickened.
Add the brandy (if using) and cook for 2 minutes.
Spoon the sauce over the hens.