VERIFIED BY Taste of Home Test Kitchen
- 3 bacon strips, diced
- 1/2 cup finely shredded carrot
- 1/4 cup chopped onion
- 1-1/2 cups unseasoned stuffing cubes
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon dried savory
- Dash pepper
- 3/4 teaspoon chicken bouillon granules, divided
- 2 tablespoons hot water
- 2 Cornish game hens (22 ounces each)
- 1 tablespoon vegetable oil
- 1/4 cup white wine or apple juice
- 2 tablespoons plus 2/3 cup orange juice, divided
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1-1/2 teaspoons cornstarch
- In a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute carrot and onion until tender; transfer to a large bowl. Stir in stuffing cubes, parsley, savory, pepper and bacon.
- Dissolve 1/4 teaspoon bouillon in hot water; pour over stuffing mixture and gently toss to moisten. Spoon into hens. Tie legs of each hen together; turn wings under backs. Place on a greased rack in a roasting pan. Lightly brush hens with oil; loosely cover with foil. Bake at 375° for 30 minutes.
- Meanwhile, in a saucepan, combine the wine or apple juice, 2 tablespoons orange juice and butter. Bring to a boil; remove from the heat. Set aside 1/4 cup for sauce and keep warm. Brush remaining glaze over hens. Bake 40-50 minutes longer or until meat juices run clear and a meat thermometer inserted into stuffing reads 165°, brushing every 15 minutes with glaze.
- For sauce, in a small saucepan, combine the brown sugar, cornstarch, and remaining bouillon and orange juice until smooth. Stir in reserved glaze. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with hens. Yield: 2 servings.
Originally published as Orange-Glazed Cornish Hens in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p186