Maple Orange Cornish Hens

[pixelchef]

Maple Orange Cornish Hens

Serves 6 as Main Dish.

• 1/3 c maple syrup or packed brown sugar
  
• 1/3 c orange juice
  
• 2 T white wine (optional)
  
• 2 tsp chopped dried rosemary
  
• 3 1 1/4 lb. Cornish hens
  
• 1 T finely grated orange rind
  

pinch each salt and pepper

• 
  

fresh rosemary sprigs

• 
  

orange slices

• 
  

In small saucepan, whisk together maple syrup, orange juice, wine (if using) and rosemary. Bring to boil; boil for 3 to 5 minutes or until glaze is slightly thickened. Let cool slightly.

Meanwhile, cut wing tips from hens. Using kitchen shears or sharp knife, cut along each side of backbone; discard backbone. Cut through breastbone to separate into halves. Trim off excess fat and skin. Gently loosen skin from each half of hens, leaving skin attached at back side. Starting at breast, ease in orange rind over flesh under skin.

Place hens, skin side up, in foil-lined baking sheet. Sprinkle with salt and pepper; brush with one-third of the glaze. Roast in 375°F oven, brushing twice with glaze, for 45 minutes or until browned and juices run clear when hen is pierced.

Arrange hens on serving platter; garnish with rosemary and orange slices.

Keywords: Main Dish, Intermediate, Chicken

( RG394 )