Honey-Baked Cornish Hens
Recipe from Midwest Living

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



by 3  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    3  1 1/4 - 1 1/2 pounds 
    Cornish game hens, split
  • see savings
    On Sale
    2   tablespoons 
    peanut oil or cooking oil
  • see savings
    On Sale
     
    Salt and black pepper
  • see savings
    On Sale
    2   tablespoons 
    honey
  • see savings
    On Sale
    2   tablespoons 
    Grand Marnier or orange juice
  • see savings
    On Sale
    1/2  cup 
    finely chopped toasted walnuts
  • see savings
    On Sale
     
    Wild Rice Dressing (see recipe below) (optional)
  • see savings
    On Sale
     
    Sauteed Vegetables (see recipe below) (optional)
  • see savings
    On Sale
     
    Finely shredded orange peel (optional)

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
Add Your Review
Related Recipe
Chicken-Parmesan Bundles
Chicken-Parmesan Bundles

Think a classic chicken Parm can't be improved? Think again. The same savory crunch now yields to a cheesy, melty inside so good, you may forget the original existed.

 Articles
Cornish Hen Stew with Lemongrass and Chiles: A Winter Escape
... stove and concoct comforting foods. This recipe for Cornish Hen Stew with Lemongrass and Chilies fit... the bill perfectly! A soothing combination of Cornish hen and winter turnips -- with the added brightness..., zesty, bright yellow stew allowed our imaginations to take us somewhere tropical! Make this Cornish Hen... read more...
how tos

shop our favorite products