Time 1h5m Yield 6 servings. Number Of Ingredients 8 Steps:
In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth., Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens. , Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze., Serve on bed of wild rice and garnish with twists of thinly sliced orange.
Time 2h20m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool. Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much. Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.
Time 1h35m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 350°F. On rack in shallow roasting pan, place hens, breast sides up. Brush with oil. Sprinkle inside and out with salt, dried thyme and pepper. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Bake uncovered 1 hour to 1 hour 15 minutes until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Meanwhile, in 1-quart saucepan, heat cranberry sauce over low heat, stirring constantly, until melted. Stir in marmalade, gingerroot and clementine sections. Cook 1 minute. To serve, cut each hen in half along backbone and breastbone from tail to neck, using kitchen scissors. Serve hens with warm sauce. Garnish with thyme sprigs.
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 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 1h Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 450 degrees. Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens. Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often. Turn the hens to other side and continue baking 15 minutes, basting often. Turn the hens breast side up and continue baking about 10 minutes, basting often. Transfer the hens to a heated serving platter and cover with foil to keep warm. Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil. Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 17 Steps:
Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes. Stir in honey and continue to simmer 2 minutes. Strain glaze, stir in oil and set aside. Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries. Saute for 3 minutes. Add sauteed mixture to the French bread cubes. Let cool. Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp. salt and 1/8 Tsp. pepper. Stuff game hens with the stuffing and tie drumsticks together with kitchen string. Place hens in a roasting pan. Brush some of glaze over each game hen and sprinkle with a little salt and pepper. Place in a preheated 450 degree oven for 20 minutes. Reduce heat to 350 degrees and continue roasting for 45 minutes longer. Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn’t do it) twice more during the cooking time. Remove hens from oven and let rest 5 minutes. Cut strings and serve.
