Cornish Hens with Orange Rosemary Sauce Recipe
Ingredients
| Hens | ||
| 1 large onion, thickly sliced | ||
| Oranges | 2 | |
| 2 Cornish hens (1 1/2 pounds each), trimmed of excess fat and giblets discarded | ||
| Dried rosemary | 1 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Rosemary sprig | 6 | |
| Garlic | 2 Clove (5gm), thinly sliced | |
| Orange juice | 1 Cup (16 tbs) | |
| Orange-Rosemary Sauce | ||
| Cornstarch | 1 Tablespoon | |
| Water | 3/4 Cup (16 tbs) | |
| Orange marmalade | 1/2 Cup (16 tbs) | |
| Rosemary | 2 Teaspoon, finely chopped | |
| Brandy | 2 Tablespoon | |
Directions
To make the hens: Preheat the oven to 375°F.
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.
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.
Chef
