Roast Cornish Hen with Spicy Orange Sauce Recipe
Ingredients
| Hen | ||
| Cornish hen - 1 1/4 -pound | ||
| Pepper white | 1/8 Teaspoon | |
| Orange juice | 1/2 Cup (16 tbs) (Sauce) | |
| Lemon juice | 1/4 Cup (16 tbs) (Sauce) | |
| Arrowroot - 2 teaspoons, dissolved in 2 tablespoons water | ||
| Firmly packed dark brown sugar - 1 teaspoon | ||
| Chicken broth | 1/4 Cup (16 tbs) (Sauce) | |
| Peel of orange - 1/2 , grated | ||
| Peel of lemon - 1/2, grated | ||
| Cinnamon stick | 1/4 (Sauce) | |
| Whole clove | 1 (Sauce) | |
| Mandarin orange | 1/2 Cup (16 tbs), canned (Sauce) | |
| Parsley | 2 Teaspoon, chopped (Sauce) | |
Directions
MAKING
1 For the hen: Sprinkle pepper on the hen.
2 Place it on a rack in a roasting pan.
3 Roast at 350 degrees fahrenheit for about 40 minutes, basting occasionally with broth.
4 For the sauce: In a small saucepan, add the juices along with dissolved arrowroot.
5 Bring to a boil over high heat, stirring constantly and cook until thick.
6 Reduce the heat, add sugar, orange and lemon peels, cinnamon stick, and clove and simmer for 5 minutes.
7 Remove from the heat and discard cinnamon stick and clove.
8 To the saucepan, add in the orange sections and simmer, stirring constatntly.
9 Cook until the sections are throughly heated and coated with sauce.
10 Stir in parsley, and remove from the heat.
SERVING
11 Serve hot.
1 For the hen: Sprinkle pepper on the hen.
2 Place it on a rack in a roasting pan.
3 Roast at 350 degrees fahrenheit for about 40 minutes, basting occasionally with broth.
4 For the sauce: In a small saucepan, add the juices along with dissolved arrowroot.
5 Bring to a boil over high heat, stirring constantly and cook until thick.
6 Reduce the heat, add sugar, orange and lemon peels, cinnamon stick, and clove and simmer for 5 minutes.
7 Remove from the heat and discard cinnamon stick and clove.
8 To the saucepan, add in the orange sections and simmer, stirring constatntly.
9 Cook until the sections are throughly heated and coated with sauce.
10 Stir in parsley, and remove from the heat.
SERVING
11 Serve hot.
Chef
