Here are two versions of a favourite dish for entertaining from Daphna Rabinovitch. She likes to cut the hens in half before roasting, as in the recipe. Or you might like to cook the juicy glazed birds whole, easing orange rind in between skin and breast, then tying the legs together and roasting in 375°F (190°C) oven for one hour. Use kitchen shears to cut the hens into halves to serve.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 1/3 cup maple syrup packed
- 1/3 cup brown sugar packed
- 1/3 cup orange juice
- 2 tablespoons white wine (optional)
- 2 teaspoons chopped dried rosemary
- 3 Cornish hens (each about 1-1/4 lb/625 g)
- 1 tablespoon finely grated orange rind
- 1 pinch salt
- 1 pinch pepper
- Fresh rosemary sprig
- orange slice
In small saucepan, whisk together maple syrup, orange juice, wine (if using) and rosemary. Bring to boil; boil for 3 to 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 breastbone to separate into halves. Trim off excess fat and skin.
Gently loosen skin from each half of hens, leaving skin attached at back side. Starting at breast, ease in orange rind over flesh under 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 375°F (190°C) oven, brushing with glaze twice, for 45 minutes or until browned and juices run clear when hen is pierced.
Arrange hens on serving platter; garnish attractively with rosemary and orange slices.
Nutritional facts <b>Per serving:</b> about
- Protein 38 g
- Calories 385.0
- Total fat 19 g
- Total carbohydrate 13 g