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Boneless Cornish Hen with Port Orange Sauce

 

Boneless Cornish Hen with Port Orange Sauce recipe
44

Yield

32

servings

Prep

30

min

Cook

45

min

Ready

90

min

 

Ingredients

8 pounds cornish game hens
(2 lb each), 4 hens
salt and black pepper
to taste
*
orange zest
from 1 orange, thinly sliced
*
1 teaspoon lemon juice
1 ½ 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
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 350℉ (180℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 33357% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 75mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 52g
Vitamin A 3% Vitamin C 10%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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