Time 1h45m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425°. Line 2 rimmed baking sheets with foil; set a baking rack in each pan. Using poultry shears or a sharp chef’s knife, cut along both sides of each hen’s backbone and discard. Open the birds up and turn skin side up, pressing lightly on the breastbones to flatten them a bit. Arrange 3 hens on each baking rack, skin side up, and season liberally with salt and pepper. Mix the orange juice concentrate, balsamic vinegar, and oil together; pour evenly over the hens, and sprinkle with rosemary. Roast hens for 15 minutes at 425°, then decrease heat to 375° and roast for 30 minutes more, OR until the juices run clear (I’d check doneness with an instant read thermometer). Let the hens rest for 5 minutes before serving.
Time 2h25m Yield 2 servings Number Of Ingredients 16 Steps:
Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil, and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together, and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375 degree F oven for 25 minutes, and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze.
Time 1h Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place game hen halves with skin sides up into a 9x13-inch roasting pan. Roast hens in the preheated oven for 35 minutes. Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens. Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.
Time 2h15m Yield 2 Number Of Ingredients 15 Steps:
Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade. Preheat oven to 450 degrees F (230 degrees C). Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl. Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade. Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 1h25m Yield 4 servings. Number Of Ingredients 10 Steps:
Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.
Time 1h40m Yield 2 serving(s) Number Of Ingredients 14 Steps:
Rinse the game hens under running water. Pat dry and cut them in half lengthwise (kitchen scissors work fine). Arrange orange slices in bottom of a 9x13" glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Wash your hands well with soap and hot water. Whisk together port, sherry, oil, vinegar, and honey in small bowl. Taste it to see if the mixture is to your taste, then if it is, pour over hens. (There is quite a difference between the taste of balsamic vinegar - which is sweet - and red wine vinegar, so if you use wine vinegar you’ll definitely want to taste the mixture and adjust the amount of honey to your preference before pouring it over the hens.). Tuck dates and olives between hens and season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once. (I’ve made this recipe beginning in the morning and marinated it 6-8 hrs during the day, too, and it was still delicious.). Remove hens from refrigerator and place on counter, covered, for at least 30 minutes. (You don’t want to put a chilled baking dish straight into a preheated oven.) Preheat oven to 375 degrees. Turn the hens skin side up, then bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes. Transfer hens, dates and olives to serving platter. Discard orange slices. Pour the pan juices into a heavy small saucepan. Add remaining 1/4 teaspoon cumin and 1 tsp butter and simmer until reduced to about half, whisking frequently, about 5 minutes. Season to taste with salt and freshly ground black pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoon chopped fresh cilantro. Serve, passing remaining sauce separately in a gravy or sauce bowl. Note: when I first made this recipe, I didn’t have fresh cilantro on hand, and couldn’t even find dried in our herb stash, which surprised me. Mike collects herbs and spices, and we have a huge collection in the pantry. (I call him Condiment Man.) I had a bunch of a nice Italian dried herb mix (basil, oregano, marjoram, thyme, rosemary, savory, sage), so used that instead. I know it’s not really an equivalent to cilantro, but it smelled wonderful anyhow and it tasted great, too. I also add lots more green olives and dates, which the recipe reflects :) Note #2: if you want/need to serve more than two people, you can use the above marinade for up to 6 hens, then you’ll need to begin adding more ingredients.
More about “orange balsamic rock cornish game hens recipes”
Time 1h25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 500°F. Prepare hens by rubbing mixture of salt and pepper into skin liberally. Place on cookie sheet, breast side up. Roast for 15 minutes at 500°F. Remove from oven and turn breast down; pour 1 1/2 cups water over hens. Turn oven down to 425°F and continue to cook for 1/2 hour. Meanwhile, use a zester to obtain orange peel without cutting into pith of fruit. Slice oranges in half and squeeze juice. Place juice in saucepan with zest and heat thoroughly (do not boil). Remove hens from oven and turn breast-side up and continue cooking for additional 1/2 hour (total cooking time is 1 hour 15 minutes). Blend cornstarch with orange juice/zest mixture and heat to thicken, stirring constantly. To serve: Place hen on plate and pour sauce over. Sprinkle with additional orange zest and parsley.
