Orange Pecan Cornish Hens Recipes

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:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place game hen halves with skin sides up into a 9x13-inch roasting pan.
• Roast hens in the preheated oven for 35 minutes.
• Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
• Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

Steps:

• Preheat the oven to 450 degrees.
• Put 6 tablespoons of the butter in a mixing bowl. Put the pecan meats into the container of an electric blender or spice mill and grind until fine. Do not grind too much, or you will make a paste. Add the pecans to the 6 tablespoons of butter. Add the Cognac, mustard, salt and pepper, and blend well with a wooden spoon or rubber spatula.
• Insert the fingers underneath the skin of the breast and thighs of each hen. Make a fairly deep cavity to hold the stuffing. Spoon an equal portion of the pecan mixture beneath the skin of each hen, distributing the mixture evenly throughout the cavity. It is best if you truss the hens with string.
• Sprinkle the hens with salt and pepper. Arrange the hens breast-side-up on a baking dish. Brush each with a tablespoon of oil. Place the hens in the oven, and bake 5 minutes.
• Meanwhile, drain the potatoes, and cut them into very thin slices. There should be about 5 cups. Put the slices in a colander and run them under very hot tap water. Pat dry, and sprinkle with salt and pepper.
• Scatter the potato slices and the necks of the hens around the birds. Add the remaining 2 tablespoons of butter and continue baking 10 minutes, basting occasionally. Stir the potatoes so that they bake evenly. Turn the hens breast-side-down, and continue baking 20 minutes. Turn the hens breast-side-up and continue baking 10 minutes.
• Untruss the hens, and cut them in half lengthwise. Serve the potatoes sprinkled with parsley. Broccoli with tomatoes is a good accompaniment.

Steps:

• Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.

Steps:

• To make the hens, place them on a rack in a shallow baking pan.
• Tie legs together with kitchen cord if desired.
• Sprinkle with salt and pepper(and garlic powder if using).
• Combine the butter, orange juice and honey and spoon over the hens.
• Bake, uncovered, at 350 degrees F. for 1 hour or until a meat thermometer reads 165 degrees F. and juices run clear, basting every 15 minutes.
• Meanwhile for the sauce, combine the orange juice, honey and vinegar in a small saucepan.
• Combine the cornstarch and water in a cup until smooth; stir into the orange juice mixture.
• Bring to a boil; cook for 1 minute or until thickened. Serve with the hens.

Steps:

• 1. Remove giblets from the defrosted hen. Rinse in cold water and pat dry before stuffing.
• 2. Brown the bread crumbs in butter, add the nuts, salt and pepper. Stir in the dried cranberries.
• 3. Fill the game hen cavity, loosely, with the crumb mixture.
• 4. Combine the honey, orange juice concentrate, butter and paprika, stir well.
• 5. Place the stuffed hen in a shallow roasting pan. Brush with the honey butter.
• 6. While roasting the hen, baste several more times to achieve a nice brown coating.
• 7. Roast 350 degrees, about 1 hour, or until the drumstick feels loose.
• 8. Let rest 10 minutes before serving.