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Cornish Game Hens à l'Orange

Per Serving

Cornish Game Hens à l'Orange

Makes: 6
Serving Size: 1/2 Cornish hen, 1/2 cup sauce
Calories 205
Fat 5 g
Saturated Fat 1.8 g
Trans Fat 0 g
Carbohydrate 15 g
Fiber 1 g
Sugars 13 g
Cholesterol 105 mg
Sodium 130 mg (without added salt)
Protein 23 g
Choices: Fruit 1, Lean meat 3
  • Makes: 6
  • Serving Size: 1/2 Cornish hen, 1/2 cup sauce
  • Preparation Time: 12 minutes
  • Cooking Time: 45 minutes

Ingredients

Hens
3 Tbsp. minced fresh thyme
Salt and pepper to taste
3 small Cornish hens (about 1 lb. each)
Sauce
1 1/2 cups fresh orange juice
2 Tbsp. sherry vinegar
1 Tbsp. sugar
1 tsp. cornstarch
1 Tbsp. water
2 tsp. butter
1 Tbsp. Dijon mustard
2 tsp. minced fresh thyme
1 Tbsp. fresh orange zest
Salt and pepper to taste
3smalloranges, skin and pith cut off, sliced in 1/4-inch-thick half-moon

Directions

  1. Preheat the oven to 500°F. Combine the thyme, salt, and pepper. With your fingers, lift up the skin of each hen. Slide the thyme, salt, and pepper mixture underneath the skin. Sprinkle some inside the cavity of the hen as well.
  2. Coat a roasting rack with cooking spray. Place the rack inside a large roasting pan. Place the hens breast side down on the rack. Roast uncovered for about 15 minutes. Lower the heat to 400°F and continue to roast the hens until they are cooked through, about 25 to 30 minutes. Test by making sure the juices run clear and the legs move easily. Remove the hens from the oven, and tent with foil to keep warm.
  3. To prepare the orange sauce, bring the orange juice, vinegar, and sugar to a simmer over medium heat. Whisk together the cornstarch and water. Slowly whisk it into the juice-vinegar mixture, bring to a boil while whisking, and continue to cook until sauce thickens. Remove from heat and whisk in the butter, mustard, thyme, and orange zest. Season to taste with salt and pepper.
  4. To serve, cut each hen in half. Serve the hens skinless with the orange sauce and slices.
 

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