Star Anise and Tangerine-Roasted Cornish Hens

Cooking Light
If you do not have a shallow roasting dish, a broiler pan with the top rack removed will work well, too.
4 servings


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1 tablespoon grated tangerine rind
1/2 cup fresh tangerine juice (about 3 tangerines)
1 teaspoon minced fresh thyme
3 star anise
1 cup fat-free, less-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small onion, halved and cut in 1/2-inch slices
2 (1 1/2-pound) Cornish hens


Preheat oven to 375°.

Combine first 4 ingredients in a small saucepan over medium-high heat. Stir in 1/2 cup broth; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 7 minutes). Strain broth mixture through a sieve into a bowl; discard solids. Stir in salt and pepper.

Separate onion slices, and place them in an even layer in the bottom of a shallow roasting pan.

Remove and discard giblets and necks from hens. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with cord. Lift wing tips up and over back; tuck under hen. Set hens, breast side up, on top of onion slices; brush tops and sides of hens with broth mixture. Bake at 375° for 30 minutes. Add remaining 1/2 cup broth to pan. Bake an additional 10 minutes or until thermometer registers 165°. Remove from oven, and transfer hens to a cutting board or work surface. Keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure. Strain broth mixture through a sieve into zip-top bag; discard solids. Let reserved drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Bring drippings to a boil over medium-high heat. Cook until reduced to 3 tablespoons (about 5 minutes).

Split hens in half lengthwise. Place one hen half on each of 4 plates; drizzle each serving with 2 teaspoons drippings.

Created date

October 2007

Nutritional Information

Calories 212
Caloriesfromfat 23 %
Fat 5.5 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 1.3 g
Protein 33.1 g
Carbohydrate 5.6 g
Fiber 0.8 g
Cholesterol 146 mg
Iron 1.3 mg
Sodium 479 mg
Calcium 35 mg