Cane Syrup Glazed Cornish Hens PDF Print E-mail
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Wednesday, 22 June 2011 15:11

6 Cornish game hens 3 small onions, quartered 3 celery stalks, quartered 12 cloves garlic ½ cup cane syrup ¼ cup orange juice ¼ cup butter ¼ cup chopped thyme ¼ cup chopped sage 2 oranges, sectioned ½ tsp salt ½ tsp black...

 

  • 6 Cornish game hens
  • 3 small onions, quartered
  • 3 celery stalks, quartered
  • 12 cloves garlic
  • ½ cup cane syrup
  • ¼ cup orange juice
  • ¼ cup butter
  • ¼ cup chopped thyme
  • ¼ cup chopped sage
  • 2 oranges, sectioned
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Louisiana Hot Sauce
  • Paprika
  • ½ cup white wine
  • 2 cups chicken stock
  1. Wash birds well season inside cavity generously with salt, pepper, and hot sauce
  2. Stuff each cavity with onion, celery, and garlic
  3. Place birds, breast side up in roasting pan and season outside
  4. In mixing bowl, combine syrup, orange juice, butter, thyme and sage
  5. Brush birds lightly with glaze and sprinkle with paprika to ensure even browning
  6. Surround birds with remaining vegetable seasonings and orange sections
  7. Cover tightly and roast at 375? for 45 minutes
  8. Uncover and allow birds to brown evenly; continue to glaze with cane syrup mixture during browning process
  9. Once cooked, remove birds and deglaze baking pan with white wine
  10. Add chicken stock and reduce over medium high heat for sauce accompaniment

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:20