Roasted Game Hen

 RSS    

Roasted Game Hens: Perfect Party Fare

Cornish game hens are very young chickens that weigh less than 2 pounds. Don't get confused by their name. They are not a game bird, so their flavor is very mild. Sweet or savory marinades bring out their tender texture and juicy flavor.

Combining both whole-grain and creamy Dijon-style mustards here gives this marinade and glaze an intense mustard flavor without overpowering it. Orange juice and honey add a touch of sweetness. This citrus-mustard sauce acts as both and marinade and a glaze.

Perfect for parties, these small hens are easy to prepare and serve for a dinner party. Make sure to offer a sharp knife for cutting into the hens. If your guests aren't big eaters, you can cut the hens in half with poultry shears and serve each a half. I usually make a few extra halves for those who want seconds.

If you like rosemary, you can add a teaspoon of chopped up fresh rosemary leaves to the marinade and garnish the hens with a rosemary sprig for a pretty presentation. You can also use this marinade on pork tenderloin chicken breasts.

Roasted Cornish Hens with Orange-Honey-Mustard Glaze

Serves 6

Marinade and Glaze:

1 cup fresh orange juice

1 teaspoon finely chopped orange zest

2 shallots, finely chopped

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon grainy mustard

1 tablespoon soy sauce

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Salt and freshly ground black pepper

6 Cornish Hens, about 1 1/2 pounds each

Orange slices, for garnish

1. In a nonaluminum bowl, combine marinade ingredients. Taste for seasoning.

2. Carefully separate the skin from the hens by placing your fingers gently under the skin and loosening it. Place the hens in the bowl. Massage the marinade underneath the skin. Rotate the hens until they are completely covered with the marinade. Cover, refrigerate and marinate for 2 to 4 hours.

3. Preheat the oven to 425 F. Line a large jellyroll pan or roasting pan with foil. Remove hens from marinade and place them in pan. Roast the hens for 40-45 minutes, basting with the pan juices every 15 minutes, until the hens are golden brown and lightly glazed.

4. Place the hens on a platter or individual serving plates and garnish with orange slices.

Advance Preparation: This may be prepared 4 hours ahead through step 2 and refrigerated. This is also good served cold on a luncheon buffet.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

 

 RSS    

MORE RECIPES:   DESSERT | PASTA | SEAFOOD | WOLFGANG PUCK

Recipes

Available at Amazon.com:

Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

Anna Getty's Easy Green Organic

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

The Lee Bros. Simple Fresh Southern

Around My French Table: More Than 300 Recipes from My Home to Yours

Heart of the Artichoke and Other Kitchen Journeys

Teen Cuisine

Simple Comforts: 50 Heartwarming Recipes

 

More Recipes

Roasted Cornish Hens with Orange-Honey-Mustard Glaze - Dessert Recipe

Copyright © 2011, Belvoir Media Group, LLC. DISTRIBUTED BY Tribune Media Services