Orange Cranberry Glazed Cornish Hens Recipes

Steps:

• In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth., Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens. , Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze., Serve on bed of wild rice and garnish with twists of thinly sliced orange.

Steps:

• Heat oven to 350°F. On rack in shallow roasting pan, place hens, breast sides up. Brush with oil. Sprinkle inside and out with salt, dried thyme and pepper. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Bake uncovered 1 hour to 1 hour 15 minutes until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, heat cranberry sauce over low heat, stirring constantly, until melted. Stir in marmalade, gingerroot and clementine sections. Cook 1 minute.
• To serve, cut each hen in half along backbone and breastbone from tail to neck, using kitchen scissors. Serve hens with warm sauce. Garnish with thyme sprigs.

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
• Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
• Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

Steps:

• Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
• Preheat oven to 450 degrees F (230 degrees C).
• Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
• Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
• Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• 1. Saute onions in 1 TB. butter until soft. Mix prepared rice, onions, apple, dried cranberries, (...or raisins, golden are nice) and poultry seasoning in a medium bowl.
• 2. Tuck wings of hens behind back. Season hens with salt and pepper. Spoon 1/2 cup stuffing into each hen. Tie legs together with kitchen string. Brush hens liberally with melted butter.
• 3. Place hens, breast side up, in shallow pan. Cook at 350 degrees for 40 minutes. Remove hens from oven and baste with orange glaze. Return to oven and glaze again once or twice, discarding glaze after last basting.
• 4. Cook hens until an internal temperature of 170-180 degrees is reached, approximately one hour and fifteen minutes to one and one half hours, depending on the weight of the hens. Tent loosely with foil for 10 minutes and serve.
• 5. Instructions For Glaze: In small saucepan, combine orange juice, brown sugar and 2 TB. butter until sugar has melted and sauce is glossy and thickened.

Steps:

• Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.

Steps:

• Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil, and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together, and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375 degree F oven for 25 minutes, and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze.