Orange-Glazed Cornish Hens (Free Press recipe)

By rossboys

Ingredients

• 2 Cornish hens, thawed and giblets removed
• Salt and pepper to taste
• 1 tsp Chinese five-spice powder
• 3/4 cup orange marmalade or apricot preserves
• 1 generous Tbsp Dijon mustard
• 1/4 cup orange juice
• 1/4 cup less-sodium, fat-free chicken broth
• Vegetable oil cooking spray

Details

Servings 2
Preparation time 10mins
Cooking time 11mins

Preparation

Step 1

Pat the hens dry. Season the cavity and the entire hens with salt and pepper to taste.

If you plan on cooking the hens flat, cut them along each side of the backbone and remove it; flatten slightly. Or cut entirely in half at the breastbone. If roasting whole, tie the legs together with kitchen string.

Place the seasoned hens in a baking dish and refrigerate at least 1 hr. When ready to roast, preheat the oven to 400 deg.

In a small saucepan, whisk together the five-spice powder, marmalade or preserves, mustard, orange juice and chicken broth. Heat over medium until the marmalade is melted and the mixture is almost smooth (there will be bits of orange peel from the marmalade).

Divide the sauce in half; set aside one half to serve with the cooked hens.

Spray a broiler pan with vegetable oil cooking spray. Place the hens in the pan, and drizzle with some of the reserved sauce.

Place in the oven and roast for 15 minutes. Reduce the oven temperature to 350 deg and drizzle the apricot sauce over the hens again. Continue roasting, basting occasionally, until the hens are done, about 30 minutes more or until cooked through. Remove from the oven, and let stand 10 minutes before serving. If serving 4, cut each hen in half and serve with the sauce.