Nov-dinner: maple orange cornish hens

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Maple syrup, or packed brown sugar
⅓ cup Orange juice
2 tablespoons White wine
2 teaspoons Dried rosemary, chopped
3 Cornish hens (1-1/4lb ea)
1 tablespoon Orange rind, finely grated
pinch Salt
pinch Pepper
Fresh rosemary sprigs
Fresh orange slices

Directions

There are two possible methods of preparing these Cornish Hens: 1.

Cut the hens in half before roasting; and 2. Cook the juicy glazed birds whole - easing the orange rind in between skin and breast, then tying the legs together and roasting at 375F 190C for 1 hour. Use kitchen shears to cut the hens in half to serve.

For this recipe...

In small saucepan, whisk together maple syrup, orange juice, wine and rosemary. Bring to boil; boil for 3-5 minutes or until glaze is slightly thickened. Let cool slightly.

Meanwhile, cut wing tips from hens. Using kitchen shears or sharp knife, cut along each side of backbone; discard backbone. cut through breast bone to separate into halves. Trim off excess fat and skin.

Place hens, skin side up, on foil-lined baking sheet. Season lightly with salt and pepper; brush with one-third of the glaze.

Bake hens in 375F 190C oven, brushing with glaze twice, for 45 minutes or until browned and juices run clear when hen is pressed.

Arrange hens on serving platter; garnish attractively with rosemary and orange slices.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote

6 servings for $16.05 CDN[Nov 95] Per Serving: about 385 calories, 38 g protein, 19 g fat, 13 g carbohydrate Good source iron.

Source: Canadian Living magazine Nov 95"No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Daphna Rabinovitch [-=PAM=-] PA_Meadows@...

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