Boneless Cornish Hen with Port Orange Sauce
Boneless Cornish Hen with Port Orange Sauce recipe 44
cornish game hens
(2 lb each), 4 hens
salt and black pepper
from 1 orange, thinly sliced
triple sec, grand marnier, cointreau or other orange flavor
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.
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.