| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Oranges |
| 4 |
|
Plump Rock Cornish Hens |
|
|
Salt and pepper |
| 3 |
tb |
Sugar |
| 1/4 |
c |
Red wine vinegar |
| 10 1/2 |
oz |
Can beef consomme |
| 3 |
tb |
Port wine |
| 2 |
tb |
Cornstarch mixed with 1/4 cup water |
|
|
Grated peel of 1 orange |
| 2 |
tb |
Grand Marnier |
| 1 |
tb |
Butter |
INSTRUCTIONS
ORANGE SAUCE
1. Preheast the oven to 450o. 2. Quarter one orange, leaving the peel on.
Peel the second orange and cut into 1/4" thick slices. Set the slices aside
for garnish. 3. Season the hens with salt and pepper. Insert and orange
quarter inside the cavity of each hen. (This keeps the chicken moist.)
Place the hens breast side up in a shallow roasting pan. Bake for 1 hour,
basting occasionally with the pan drippings. If you see the hens getting
too brown, turn them over - breast side own to crisp the underside. 4.
Remove the hens from the oven and cover with the orange sauce. (This much
may be done several hours in advance, if desired.) 5. Lower the oven
temperature to 350o and return the hens to bake 15 to 20 minutes more. 6.
To server, slice each hen in half down the mid-line, remove the quartered
orange, and discard it. Garnish with an orange slice, and serve any extra
orange sauce alongside.
6 to 8 portions
Orange Sauce:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”