Orange-Ginger Glazed Cornish Hens

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

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Nutritional Information

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

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

  1. Preheat oven to 475°.
  2. 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.
  3. 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.
  4. 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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