Photo: Orange Balsamic Rock Cornish Game Hens Recipe
Ingredients
- 6 hens, rinsed and pat dry
- Coarse salt
- Coarse black pepper
- 1 cup defrosted orange juice concentrate
- 1 cup aged balsamic vinegar
- 3 to 4 tablespoons extra-virgin olive oil
- 7 to 8 stems rosemary, chopped
Directions
Preheat oven to 425 degrees F.
Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.
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By Mixdplate
Bedford, TX
on December 12, 2012
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Delicious! Tried this a few months ago after seeing on TV. It was my first time cooking cornish hens, and WOW..this was so good and easy. Like another reviewer, I made this with 2 hens. It is on our Christmas dinner menu this year. I do recall them turning black, which made me nervous but they tasted great. Maybe I will try to lower the temp as another reviewer posted.
By susan.poulos_10...
Greenville, SC
on April 04, 2012
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I made this with 2 Hens. I followed the recipe, but I did add one large clove of Garlic that I grated on my zester and added about 2 TB of orange zest. I made the entire sauce recipe, because I wanted leftover. Next time I will roast them at 375 the entire time, with the sugar in the sauce, they did tend to get too black at the higher temp. They came out tender and juicy and the sauce is very very good. I would use just Chicken parts next time or it would also be good on Pork. But do add the orange zest and Garlic, this sauce has a lot of flavor, anyone who said it is bland did not follow the recipe.
By Brian Jellison
Santa Fe, NM
on December 26, 2011
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Have enjoyed 50-75% of Ray's recipes. But this is simple elegance. Would marinade the hens in the OJ/balsamic mix for a few hours prior to baking. Note: Avoid the Neely's Christmas hens. They are flavorless.
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