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Herb Cornish Hens with Cranberry-Orange Sauce
Herb Cornish Hens with Cranberry-Orange Sauce
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Cornish hens baked in a flavorful cranberry-orange ginger sauce.
Ingredients:
  • 4 Rock Cornish hens (about 2 lb each)
  • 2 tablespoons roasted garlic-flavored vegetable oil or plain vegetable oil
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon pepper
  • 1 can (16 oz) whole berry cranberry sauce
  • 3 tablespoons sweet orange marmalade
  • 2 teaspoons grated gingerroot
  • 1 clementine tangerine, peeled, sectioned
  • Thyme sprigs, if desired
Instructions:
  • Preheat the oven to 350°F. Place the hens breast side up on a rack in a shallow roasting pan. Brush them with oil and season inside and out with salt, dried thyme, and pepper. Insert a meat thermometer into the thickest part of the inside thigh without touching the bone.
  • Roast the hens in the oven, uncovered, for 1 hour to 1 hour 15 minutes, until the juice runs clear when the thickest pieces are cut to the bone (at least 165°F).
  • In a 1-quart saucepan, gently warm cranberry sauce until melted while stirring. Add marmalade, gingerroot, and clementine sections, then cook for 1 minute.
  • To present, halve each hen along the backbone and breastbone using kitchen scissors. Plate the hens with a side of warm sauce and top with fresh thyme sprigs for an elegant touch.

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