These hens look festive and were something different from the usual ham or turkey. They're simple to make, and each person gets an attractive individual serving.—Karen Darrell, Wood River, Illinois
- 6 Cornish game hens (20 to 24 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter, melted
- 1/4 cup orange juice
- 1/4 cup honey
- 1/2 cup orange juice
- 2 tablespoons honey
- 1/2 teaspoon cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Place hens on a rack in a shallow baking pan. Tie legs with kitchen string if desired. Sprinkle with salt and pepper. Combine the butter, orange juice and honey; spoon over hens. Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 165° and juices run clear, basting every 15 minutes.
- In a small saucepan, combine the orange juice, honey and vinegar. Combine cornstarch and water until smooth; stir into orange juice mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with hens. Yield: 6 servings.
Originally published as Cornish Game Hens in Taste of Home December/January 2003, p16
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