Honey-Baked Cornish Hens

Honey-Baked Cornish Hens

Baked Cornish game hens with fruited wild rice and a trio of vegetables make a wonderful meal to serve when entertaining.

Recipe from Midwest Living
SERVINGS
6
PREP TIME
15 mins

Honey-Baked Cornish Hens

Baked Cornish game hens with fruited wild rice and a trio of vegetables make a wonderful meal to serve when entertaining.

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  • 3  1 1/4 - 1 1/2 pounds Cornish game hens, split
  • 2   tablespoons peanut oil or cooking oil
  •  Salt and black pepper
  • 2   tablespoons honey
  • 2   tablespoons Grand Marnier or orange juice
  • 1/2  cup finely chopped toasted walnuts
  •  Wild Rice Dressing (see recipe below) (optional)
  •  Sauteed Vegetables (see recipe below) (optional)
  •  Finely shredded orange peel (optional)
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Directions
1. 
Twist wing tips of Cornish game hens under backs. Place hen halves, cut sides down, in a shallow roasting pan. Combine the oil, the salt, and the black pepper. Brush mixture over Cornish hens.
2. 
Cover and bake prepared Cornish hens in a 375 degree F oven for 35 minutes.
For glaze:
1. 
In a small saucepan, cook honey over medium heat until bubbly. Remove from heat. Stir in the Grand Marnier or orange juice.
2. 
Uncover hens. Brush glaze evenly over the hens. Sprinkle with walnuts. Bake, uncovered, for about 25 minutes more or until hens are tender and no longer pink. Serve each half hen with Wild Rice Dressing and Sauteed Vegetables and garnish with orange peel, if you like. Makes 6 servings.
Wild Rice Dressing:
1. 
Cook one 6-ounce package long-grain-and-wild-rice mix according to package directions. Meanwhile, in a medium skillet, cook 1 cup chopped celery and 2/3 cup chopped onion in 1 tablespoon melted butter or margarine until vegetables are tender, but not brown. Stir in 3/4 cup pecans, 2/3 cup raisins, 4 slices bacon (crisp-cooked, drained and crumbled), and 1/2 teaspoon paprika. Fold mixture into the cooked rice. Makes 6 servings.
Sauteed Vegetables:
1. 
Cut 2 medium yellow summer squash and 2 medium zucchini into 1/8-inch-thick diagonal slices. Cut 1 medium red onion into julienne strips. In a large skillet, cook and stir the yellow squash, zucchini, and red onion in 2 tablespoons hot olive oil for 2 minutes. Stir in 1/4 cup dry white wine and 1/2 teaspoon dried thyme, crushed. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Season with salt and black pepper. Sprinkle with some Parmesan cheese, if you like. Makes 6 servings.

Note

  • Do you have a few hearty eaters in your group? Plan to serve each of them a whole hen.

nutrition information

Per Serving: cal. (kcal) 475, Fat, total (g) 34, chol. (mg) 168, carb. (g) 9, fiber (g) 1, sodium (mg) 181, Percent Daily Values are based on a 2,000 calorie diet
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