Glazed Cornish Hens

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 48%
  • Fat: 17.6g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.4g
  • Carbohydrate: 14.5g
  • Fiber: 0.0g
  • Cholesterol: 88mg
  • Iron: 0.0mg
  • Sodium: 525mg
  • Calcium: 0.0mg


  • 3 (1-pound) Cornish hens
  • Vegetable cooking spray
  • 1/4 cup plus 2 tablespoons red currant jelly
  • 2 1/2 tablespoons Madeira
  • 1/4 teaspoon grated orange rind
  • 1 tablespoon unsweetened orange juice
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons water
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Dash of ground red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons margarine, melted
  • Wild rice (optional)
  • Fresh herbs (optional)


  1. Remove giblets from hens; reserve for another use. Rinse hens under cold running water, and pat dry. Split each hen in half lengthwise, using an electric knife. Place hens, cut side down, on rack of a broiler pan coated with cooking spray.
  2. Combine jelly and next 9 ingredients in a small saucepan; stir well. Bring to a boil, stirring constantly. Cook, stirring constantly, 1 minute. Remove from heat, and set aside.
  3. Sprinkle hens with 1/2 teaspoon salt and black pepper. Brush with melted margarine. Bake, uncovered, at 350° for 20 minutes. Brush hens with half of jelly mixture. Bake an additional 45 to 50 minutes or until done, basting frequently with remaining jelly mixture. Transfer hens to a serving platter. If desired, serve with wild rice and garnish with fresh herbs.
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