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Citrus-Glazed Cornish Hens




Source of Recipe


unknown






Recipe Introduction


These are served on top of fettuccine ‘nests’. Really delicious and easy to make.





List of Ingredients



• MARINADE:
  
• 1 – 8 oz. Bottle Dijon vinaigrette salad dressing
  
• 2 T. soy sauce
  
• 1 T. each Dijon mustard and frozen orange juice concentrate
  
• 1 T. each Dijon mustard and frozen orange juice concentrate
  
• 6 Cornish game hens (1 – 1 ¼ lb. each), rinsed and dried
  
• 1 each lemon, lime and large navel orange
  
• GLAZE:
  
• ¼ c. frozen orange juice concentrate, thawed
  
• 2 T. each Dijon mustard and honey
  
• FETTUCCINE NESTS:
  
• 2 – 9 oz. Packages fresh fettuccine
  
• 3 T. olive oil
  
• ½ c. finely chopped fresh parsley
  
• 1 t. salt
  
• pinch of crushed red pepper
  






Instructions



1. MARINADE:
   Mix marinade ingredients in a bowl. Put 2 hens into each of three 1 gallon zipper bags. Add 1/3 of the marinade to each and seal. Turn bags to coat hens. Refrigerate at least 6 hours or overnight, turning bags several times.
   
   
2. Heat oven to 400 degrees. Have ready a large roasting pan with rack. Cut orange, lime and lemon into 1” chunks. Remove hens from bags and discard marinade. Stuff body cavities with citrus chunks. Tie legs together with string and twist wing tips under back. Arrange hens on rack in pan. Roast hens 40 minutes, turning pan once.
   
3. While hens roast, mix glaze ingredients. Brush glaze over hens and roast 15 – 20 minutes longer, until juices run clear when thigh is pierced and a meat thermometer reads 165 degrees.
   
4. FETTUCCINE NESTS:
   Cook the pasta according to package directions. Drain, return to pot and toss with oil, parsley, salt and red pepper.
   
   
5. TO SERVE:
   Twirl 6 portions pasta, one at a time, around a large meat fork. Place ‘nests’ on platter or individual plates and set hens on nests.
   
   






Final Comments


Serves 6