Cranberry Orange Glazed Cornish Hens
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
761 kcal
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Course
Main Course
Cranberry Orange Glazed Cornish Hens
Description
The Cranberry Orange Glazed Cornish Hens recipe centers on cooking whole hens that are salted inside and out, then roasted atop thinly sliced onions that caramelize and soak up the tangy glaze in the oven. The glaze is a reduction of soy sauce, orange juice, brown sugar, fresh cranberries, and cornstarch that thickens as it simmers and pops the cranberries, lending both sweetness and mild tartness to the finished hens. Brushing the glaze twice during roasting ensures the skin browns and crisps beautifully without burning. Oven temperatures and internal meat temperatures are carefully monitored to cook the poultry safely and evenly.
The flavorful glaze and caramelized onions add depth to the cornish hens, which keep a juicy interior beneath their crispy skin. The recipe suggests adding panko crusted roasted potatoes to the oven if space allows, offering a crunchy, herby side that complements the glazed hens. This provides a balanced plate with protein, vegetables, and a crispy starch.
Notes highlight the importance of drying and cleaning the birds to achieve crispy skin, the flexibility to brush the glaze up to four times for a deeper color, and the serving use of caramelized onions beneath the birds as a flavorful bonus. Substituting whole chicken for cornish hens is suggested with adjusted cooking temperatures, and potato varieties for the panko potatoes can be varied. These tips help home cooks adapt the recipe based on ingredient availability and preference.
Ingredients
Orange Glazed Cornish Hens:
- 2 cornish hens
- 1/3 cup soy sauce Kikkoman® brand
- 1/2 cup orange juice
- 1/3 cup water
- 1 tbsp corn starch
- 2 tbsp brown sugar
- 1 cup cranberries fresh
- 1 white onion
Panko Crusted Roasted Potatoes:
- 3 russet potato washed and dried
- 2 tbsp olive oil
- 3/4 cup panko bread crumbs Kikkoman® brand
- 1 tsp salt
Instructions
Orange Glazed Cornish Hens:
- Preheat the oven to 400F. Pat dry the cornish hens, clean the inside and generously sprinkle some salt inside and on them. Set aside.
- In a sauce pan, pour Kikkoman® soy sauce and orange juice. Mix the water and corn starch together and pour into the sauce pan.
- Add brown sugar and cranberries. Bring to simmer and let cook until the cranberries start popping and the glaze thickens.
- Slice the onion into thin rings and place them at the bottom of an oven safe dish. Place the cornish hens on the onions and brush with the cranberry orange glaze.
- Roast in the oven for 25 minutes at 400°F. Brush again with the glaze and roast for another 25 minutes. If the cornish hens are browned and beautiful, cover them with aluminum foil and roast so they don't burn.
- Check the cornish hens using a thermometer. The thighs should register at 165F and the breast should register at 170°F.
- If you have oven space, you can make the panko crusted roasted potatoes at the same time.
Panko Crusted Roasted Potatoes:
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and coat with non stick spray. Cut the russet potatoes into chunks and place them in a bowl.
- Add in olive oil and stir until the potatoes are coated.
- Add in Kikkoman® Panko bread crumbs and toss to cover the potatoes. Transfer the potatoes to the baking sheet and roast in the oven for 25-30 minutes until soft on the inside and golden brown.
- Serve with cranberry orange glazed cornish hens.
Notes
- Ensure the cornish hens are thoroughly cleaned and patted dry to promote crispy skin after roasting.
- Brush the cranberry orange glaze onto the hens multiple times during roasting for a richer glaze color and flavor.
- Caramelized onions placed beneath the hens add flavor and should not be omitted as they become a tasty accompaniment.
- Whole chicken can be used instead of cornish hens, with internal temperatures reaching 165°F for thighs and 170°F for breasts to ensure doneness.
- Russet potatoes are used for the panko crusted roasted potatoes, but red or Yukon gold potatoes work well too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 55g | 18% |
| Protein | 46g | 92% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 227mg | 76% |
| Sodium | 1894mg | 79% |
| Potassium | 1392mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 31mg | 34% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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