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Orange Ginger Glazed Cornish Hens




Source of Recipe


Internet


List of Ingredients




3/4 cup fresh orange juice
2 tablespoons minced peeled fresh ginger
1 tablespoon low sodium soy sauce
2 tablespoons honey
1 tablespoon water
2 teaspoons cornstarch
2 Cornish hens, skinned and halved
cooking spray
1/2 teaspoon salt
1/2 teaspoon ground ginger

Line your pan with foil for easy cleanup. Don't worry if the sweet glaze burns on the foil; it won't burn on the hens. Preheat oven to 475F. Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly. Place hen halves, meaty sides up, on a foil lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475F for 25 minutes or until the thermometer registers 180F. 4 servings.

Orange Glazed Cornish Hen

Sauce:
2 cups orange juice
1/2 cup soy sauce
1/4 cup Dijon mustard
1/2 cup honey
1/4 cup onion, small diced
2 tablespoons ginger, grated
kosher salt
freshly ground black pepper

Marinade:
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1 orange, zested and juiced
2 garlic cloves, peeled, chopped
1 teaspoon kosher salt
freshly ground black pepper

2 Cornish hens, split, backbones removed

Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375F oven for 25 minutes and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze.


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