Roasting at a high temperature and using small Cornish hens means that these fruit-glazed beauties are done after only 40 minutes in the oven. Line your pan with foil for easy cleanup. This recipe is great if you want to serve something special for the holidays but there are only two of you to celebrate. It is pretty and quick and yummy - what more could you want?
3/4 cup fresh orange juice (about 3 oranges)
2 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
2 tablespoons honey
1 tablespoon water
2 teaspoons cornstarch
2 (1 1/2-pound) Cornish hens, skinned and halved
1/2 teaspoon salt
1/2 teaspoon ground ginger
Preheat oven to 450°.
Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly.
Place hen halves, meaty sides up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves.
Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 450° for 40 minutes or until the thermometer registers a minimum of 180°. If you feel your hens are drying out too much but not cooked through and through, tent them with foil to keep in the tender juices. Print this post