Orange-Ginger Glazed Cornish Hens

Orange-Ginger Glazed Cornish Hens Recipe
Randy Mayor; Melanie J. Clarke
Roasting at a high temperature and using small Cornish hens means that these orange-ginger glazed beauties are done after only 25 minutes in the oven. Line your pan with foil for easy cleanup.

Yield:

4 servings (serving size: 1 hen half)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Caloriesfromfat 18 %
Fat 3.8 g
Satfat 1 g
Monofat 1.2 g
Polyfat 0.9 g
Protein 22.5 g
Carbohydrate 15.6 g
Fiber 0.3 g
Cholesterol 99 mg
Iron 1 mg
Sodium 487 mg
Calcium 19 mg

Ingredients

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

Preparation

Preheat oven to 475°.

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 475° for 25 minutes or until the thermometer registers 180°.

Note:

Marge Perry,

October 2002
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