Boneless Cornish Hen with Port Orange Sauce

90 minutes Prep: 45 minutes Cook: 45 minutes

207 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	each	cornish game hens	(2 lb each)
1	x	salt and black pepper	to taste
1	each	orange zest	of 1, thinly sliced
1	teaspoon	lemon juice
1 1/2	ounces	liqueur	triple sec, grand marnier, cointreau or other orange flavor
1	cup	mandarin oranges
2	cups	wild rice
2	cups	orange juice
4	teaspoons	brown sugar
1	x	cornstarch
1	bunch	watercress

Directions

To prepare hens for stuffing, remove the skin from the backbone area and set aside.

Cut out the backbone, open the hen and remove all bones except the drumsticks.

Boil the wild rice until tender, cool and stuff hens.

Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up.

Season hens with salt and pepper.

Roast at 350F for 45 minutes to 1 hour.

SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil.

Use cornstarch mixed with a little water to achieve desired thickness.

Stir in liqueur and peel and keep warm.

Servings: 6

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 149g

Amount per Serving

Calories 207 7% of calories from fat

	% Daily Value*
Total Fat 2.0g	2%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 12mg	1%
Total Carbohydrate 44.0g	15%
Dietary Fiber 1.0g	5%
Sugars 5.0g
Protein 3.0g	6%

Vitamin A	2%		Vitamin C	46%
Calcium	1%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Cinamon Roll

Last Recipes Viewed

Recipe Bite

Almonds

by Mark R. Vogel

The almond is one of the most popular nuts, not only in modern times but throughout history. Man has been consuming them since at least 10,000 BC and inevitably before. Almonds were one of the first ...

Member Review

Ginger-Pear Cake

It is a very good recipe, last week my husband made this ginger-pear cake, it tasted great, ginger and pear they are excellent combination, and this is a very light and healthy cake too, low-fat, low calorie, and high fibire, my husband and I we both love it.

Reviewed by happyzhangbo