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Cornish Hens with Orange Rice
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Roasted Cornish hens with grape-wine-apple jelly sauce and orange-infused rice – a cozy autumn meal!
Ingredients:
  • 2 cups seedless green grapes
  • 1/4 cup butter
  • 3 Rock Cornish hens (about 1 lb each)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 1/3 cups sweet white wine
  • 1/2 cup fresh orange juice
  • 1 cup apple jelly
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups finely chopped celery stalk and leaves
  • 1/2 cup chopped onion (1 medium)
  • 2 1/4 cups water
  • 3/4 cup fresh orange juice
  • 1 1/2 cups uncooked long-grain rice
  • 1 tablespoon grated orange peel
Instructions:
  • Preheat the oven to 450°F. Grease a large roasting pan with cooking spray and arrange the grapes in it.
  • 1. In a large skillet over medium heat, melt 1/4 cup of butter. Add the hens and cook for 8 minutes, turning once. 2. Place the hens on top of the grapes in a roasting pan. Set aside 1 tablespoon of drippings in the skillet. 3. Using a whisk, stir flour into the drippings until smooth. Gradually mix in the wine, 1/2 cup of orange juice, apple jelly, and 1 teaspoon of salt. 4. Cook the mixture over medium-high heat, stirring constantly, until the jelly is melted and the sauce is reduced to 2 cups. 5. Remove the skillet from heat and set aside 1 1/4 cups of sauce for serving.
  • Season the hens with pepper and the remaining 1/2 teaspoon of salt, then brush them with 1/4 cup of the remaining sauce.
  • Roast on the lower oven rack for 40 minutes, basting the hens twice with 1/4 cup sauce, until the juices run clear when the thickest part is cut to the bone (temperature should reach 165°F). Cover and let rest for 10 minutes before serving.
  • In a 3-quart saucepan, melt 1/4 cup of butter over medium-high heat. Saute celery and onion in the butter for 3 minutes until tender. Add water and 3/4 cup of orange juice, bring to a boil. Stir in rice and 1/2 teaspoon of salt. Cover, reduce heat to low, and simmer for 20 minutes until rice is tender and liquid is absorbed. Remove from heat, stir in orange peel, and fluff the rice with a fork.
  • Place the rice, grapes, and hens beautifully on a serving platter or individual plates, and drizzle with the 1 1/4 cups of reserved sauce before serving.

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