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Cornish Hens With Orange-Ginger Sauce |
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Serves: 8 Print this Recipe8 cornish hens 1-pound thawed (if birds are slightly larger, use 4 and cut in half)* Salt and pepper 1/2 cup butter or margarine, melted 1/2 cup water Orange-Ginger Sauce: 1/2 cup orange rinds shredded 3 tablespoons lemon peels grated 1 1/2 cups orange juice concentrate 4 tablespoons lemon juice fresh 2 cups red currant jelly 1 cup madeira wine (dry) 2 teaspoons dry mustard 1 teaspoon ginger ground (use 1 tablespoon grated fresh ginger 1/2 teaspoon salt Dash hot sauce Heat oven to 450°. Sprinkle cavity and outside of each hen with salt and pepper. Tie legs together and arrange breast side up in buttered, shallow roasting pan. Brush with butter or margarine. Roast uncovered for 15 minutes, then reduce oven heat to 375°. Turn birds breast side down and add 1/2 cup water and cover with foil loosely. Bake for 30 minutes. Turn breast side up and baste with drippings in pan. Continue basting from time to time and roast for another 15 minutes. To make sauce, combine orange and lemon peels and orange and lemon juices in small saucepan. Bring to boil and cook over medium heat, uncovered, 15 minutes or until peel is tender. Add jelly, wine, mustard, ginger, salt and pepper sauce. Bring to boil, stirring; reduce heat and continue cooking at a simmer for another 10 to 15 minutes to reduce and thicken sauce. It should be like heavy cream. To serve, arrange whole birds on platter and remove string from legs. Spoon sauce over them and serve. Any sauce remaining can be served separately. * If 4 birds are used, split and cook them cut side down in roaster. Baste the last 15 minutes of cooking period. The halves should not take more than 45 minutes total cooking time. Test to be sure. Cornish Hens With Orange-Ginger Sauce comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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