This was very very good. I did have a problem splitting and skinning the hens though. Once I removed the skin, the thigh and leg poriton did not stay attached to the breast portion. The skin was what held them together and without it, it didn't hold. I ended up with quartered hens instead of halves but this was fine as it didn't affect the flavour. I served it was Steamed Ginger-Garlic Carrots (Cooking Light) and Basmati Rice tossed with Cilantro.
Orange-Ginger Glazed Cornish Hens
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)
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Amount per serving
- Calories: 188
- Calories from fat: 18%
- Fat: 3.8g
- Saturated fat: 1g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.9g
- Protein: 22.5g
- Carbohydrate: 15.6g
- Fiber: 0.3g
- Cholesterol: 99mg
- Iron: 1mg
- Sodium: 487mg
- Calcium: 19mg
- 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
- 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°.
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