Citrus-Baked Cornish Hens Recipe

5 1
Citrus-Baked Cornish Hens Recipe
Citrus-Baked Cornish Hens Recipe photo by Taste of Home
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Citrus-Baked Cornish Hens Recipe

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5 1
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The mustard in this dish surprises people. Combined with the citrus, it provides a real double "zing". You can also vary the ingredients, if you like. As an example, I've found the hens are tasty with orange marmalade. My husband's a grade school principal, and we have a 14-year-old daughter and a 12-year-old son—resulting in a lot of schedules to juggle in our house. Sometimes, I'll cut the hens in half and have supper ready in 45 minutes.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours

Ingredients

  • 4 Cornish game hens
  • SAUCE:
  • 1/4 cup apricot preserves
  • 2 tablespoons grated onion
  • 1 tablespoon butter or margarine
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • Juice and grated peel of 1 lemon
  • Juice and grated peel of 1 orange

Directions

Remove giblet and neck from hens. Tie the legs of the hens together and turn the wing tips under the backs. In saucepan, combine all sauce ingredients. Simmer 5 minutes. Brush the hens with the sauce and arrange, breast side up, on rack in a large roasting pan. Bake at 350° for about 1-1/4 hours or until tender. Brush hens occasionally with sauce. Yield: 4-8 servings.
Originally published as Citrus-Baked Cornish Hens in Country Woman July/August 1991, p33

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  • 4 Cornish game hens
  • SAUCE:
  • 1/4 cup apricot preserves
  • 2 tablespoons grated onion
  • 1 tablespoon butter or margarine
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • Juice and grated peel of 1 lemon
  • Juice and grated peel of 1 orange
  1. Remove giblet and neck from hens. Tie the legs of the hens together and turn the wing tips under the backs. In saucepan, combine all sauce ingredients. Simmer 5 minutes. Brush the hens with the sauce and arrange, breast side up, on rack in a large roasting pan. Bake at 350° for about 1-1/4 hours or until tender. Brush hens occasionally with sauce. Yield: 4-8 servings.
Originally published as Citrus-Baked Cornish Hens in Country Woman July/August 1991, p33

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