Orange Glazed Love (Cornish) Hen

Total Time:
2 hr 25 min
20 min
1 hr
1 hr 5 min

2 servings

  • Sauce:
  • 2 cups orange juice
  • 1/2 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1/2 cup honey
  • 1/4 cup onion, small diced
  • 2 tablespoons ginger, grated
  • Kosher salt
  • Freshly ground black pepper
  • Marinade:
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 lemon, zested, juiced
  • 1 orange, zested, juiced
  • 2 garlic cloves, peeled, chopped
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 Cornish hens, split, backbones removed
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.1 13
I did not feel like going out to dinner for my birthday but decided to cook dinner for me and my family.  We felt as though we were dining in an upscale restaurant.  Love this recipe will use it again.  All the flavors were very distinct and complemented one another.  Thank you for posting this recipe.  I hope to find other recipes posted by you.  Please tell the chef, thanks. item not reviewed by moderator and published
Flavoursome and easy recipe useful in a variety of baked, grilled, or broiled fowl dishes. I bumped it up with some spiciness (a tbsp of sambal oolek, but anything will work as well) and a tbsp of minced fresh rosemary to play off the orange flavours. Very tasty. You could use lime rather than lemon zest and coriander (cilantro) rather than rosemary, too. Garnish with chopped green onion to add some visuals and a bit for crunch. item not reviewed by moderator and published
A simple recipe, and I like stronger flavors, so I bumped it up a little..for the sauce, I didn't have fresh ginger, so I used powdered. Fresh is always best, so I'll try that next time. I have good graters, so it's easy..I also added apricot jam and good white wine vinegar, so it's more like a gastrique. I have a suggestion for the person who's Dijon wouldn't dissolve (I used a whisk, no problem), pour the sauce through a strainer. Works everytime..still good flavor, no lumps! I do this for gravy too.. item not reviewed by moderator and published
It was the best. I cooked for a client for Christmas dinner. One of best taste . I also could for my own Christmas. It was so so good. item not reviewed by moderator and published
This was the first time I've tried to make cornish hen and let me tell you that, it came out beautiful and most of all delicious. This is a must do recipe. item not reviewed by moderator and published
My family really enjoyed this dish! The hens were moist and juicy. I will most defiinitely make them again. I did omit the ginger as I am not a big fan. item not reviewed by moderator and published
YUM!!!! item not reviewed by moderator and published
Every taste was good .. it was so good that my hubby said that we have to make it again ... will not chg anything but u have to have the taste for it item not reviewed by moderator and published
I was looking for something new for my weekly menu and came upon this recipe. Everybody liked it. It was a nice change up. It was a little cool to put the on the grill after baking them so I just put them under the broiler until the skin got crisp. item not reviewed by moderator and published
My hens turned out great. But I did modify the recipe just a little. For the sauce, I completely eliminated the ginger (I knew I would never use it again...and seemed like more of a hassle). Also, I used only 1 cup of OJ for the sauce (rather than 2) and I used teriayaki sauce (in place of soy sauce). It was delicious and I will definitely make it again. item not reviewed by moderator and published
Overall, we found this recipe very disappointing. To begin the sauce was terrible. The dijon never blended in properly with the rest of the sauce and we were left with a chunky mess. Also, grating ginger seems to be quite impossible, as it just kept getting stuck in the holes of the grater. (and don't even think about tasting it!) The marinate was definitely the high point of the preparation. It surprisingly smelt good unlike everything else. The main problem of the dish was the unclear cooking instructions. The hens take way longer than a half an hour to cook like the recipe states. Its almost midnight and we still haven't eaten!!! Our anniversary dinner is ruined. Thanks for nothing Cheryl Smith. item not reviewed by moderator and published
This recipe was easy to do and there was more than enough glaze for 4 hens (mine were only 8 oz. each) way too much for the 3 small ones that I had. My family loved the flavors. We used this recipe instead of a turkey this Thanksgiving. Try it. item not reviewed by moderator and published
I followed this receipe carefully. The sauce was a dissapointment. Even after 30 min of simmer, it was not very flavorful, and did not adhere to the hens well. Was I supposed to use this also while baking the hens or just while on the grill? The hens were not visually appetising either. This one went in the garbage as did the receipe. item not reviewed by moderator and published

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Recipe courtesy of Jeff Mauro