Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Sunday Dinner

Roasted Cornish Game Hens & Orange Sauce
Tiny Cornish game hens make an elegant meal, and marinating them in a linely mixture of oranges, garlic and Madeira gives them an intense, fresh flavor.
Rating:
Read Reviews(1)
Rate This Recipe
Serves: 6
Prep Time: 30 minutes
Cook Time: 1 1/2-2 hours
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
6 approximately 1 1/2 pounds each Cornish game hens, halved along the breastbone
Juice of 1 large orange
2 tablespoons olive oil
3 cloves garlic, sliced
1 small onion, chopped
1/4 cup olives
Salt and freshly ground pepper
Zest of 1 orange, coarsely chopped into 1/4-inch-long pieces
2 tablespoons Madeira
2 tablespoons chicken stock, preferably homemade
1 teaspoon sugar
1 tablespoons red wine vinegar




1. To prepare the hens, rinse the halves under cold running water and put them in a large glass or ceramic baking dish.
2. In a mixing bowl, combine the orange juice, oil, garlic, onion and Madeira, season to taste with salt and pepper and whisk well. Stir in the zest and then pour the marinade over the hens. Toss gently to coat, cover and refrigerate for at least 8 hours or overnight.
3. Preheat the oven to 450 degrees Farenheit.
4. Transfer the game hens and the marinade to a large roasting pan and arrange in a single layer, skin side up. Roast for 30 minutes. Reduce the oven temperature to 350 degrees Farenheit., baste and continue roasting for about 45 mnutes or until the juices in the thighs run clear.
5. Remove the hens from the roasting pan and arrange on a large platter. Cover with aluminum foil and set aside to keep warm.
6. To prepare the sauce, strai the pan juices into a saucepan. Add the Madeira, stock, sugar and vinegar and stir well. Bring to a boil over high heat, reduce the heat to medium and simmer for 3 to 5 minutes or until slightly thickened and the flavors blend. Stir well to combine. Bring to a slow boil, reduce the heat and simmer for 3 to 5 minutes. Spoon the sauce over the hens and serve.


Notes:
Ingredient #9-12 are for Orange Sauce.

Tips:



Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Salmon and Spring Vegetables Baked in...
Source: Sunday Dinner
Rating:
Read Comments

Cooking fragile salmon fillets and fresh spring vegetables in parchment is remarkably fuss-free, and the presentation is truly special.
View the full recipe


Grilled Butterflied Leg of Lamb with...
Source: Sunday Dinner
Rating:
Read Comments

A marinade of balsamic vinegar and red wine flavred with fresh garden herbs such as rosemary, oregano and mint gives this grilled leg of lamb a wonderfully aromatic quality. The lamb will yield more than 6 servings-but it makes delicious left overs.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//