Vicki's Cornish Hens with Orange Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Hens:
4-6 Cornish hens
salt and pepper
lemon with peel
1/2 cup butter
1/2 tsp nutmeg
1 tbsp grated orange peel
3/4 cup orange juice
1/4 cup dry white wine
Sauce:
2 cup liquid drippings from hens (add orange juice to make enough if needed)
1/2 tbsp corn starch
2 tbsp cold water (to mix with corn starch)
1 bay leaf
1 cup seedless grapes
1 sliced orange
2 tbsp Grand Marnier orange liqueur
salt and pepper to taste
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Directions: |
Directions:Thaw hens, rinse, and dry with paper towels. Salt and pepper inside cavity. Squeeze lemon wedge into each hen, leaving wedge inside cavity. Tie legs together and place in shallow pan. Mix remaining ingredients and pour over hens. Roast at 350º for 15 minutes. Cook for 45 minutes, basting frequently with the pan juices. Cook until golden. Remove from pan and keep warm. Remove strings from legs. For sauce, combine drippings with corn starch and cold water mixture; add bay leaf. boil on top of stove for 1-2 minutes. Add grapes and oranges. Simmer for 5 minutes. Remove bay leaf and add Grand Marnier. Season with salt and pepper.Serve hens over a bed of wild rice. Pour several spoons of sauce with grapes and oranges over each hen. Green Bean Bundles make a great side dish for a complete meal. |
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Personal
Notes: |
Personal
Notes: The legs of the hens can be tied with dental floss. They also look cute with the puffy little paper frills you can buy at a kitchen store if you want to pretty up the dish. Vicki says to reduce the intensity of the Grand Marnier, add the liqueur while still cooking. Also, she recommends Uncle Ben's Wild Rice. I personally prefer the quick cooking selection.
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