Marinated Cornish Game Hens
User Reviews
4.7
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 15 mins
-
Servings
8 servings
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Calories
501 kcal
-
Course
Main Course
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Cuisine
American
Marinated Cornish Game Hens
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Cornish game hens marinated with orange juice and spices for an aromatic and impressive entree. Lightly sweet, spiced with a hint of citrus.
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Ingredients
- 4 cornish game hens 22 ounces each
- 3 cups cool water
- 1 cup freshly squeezed orange juice
- 1 medium orange
- 1/4 cup brown sugar
- 2 tablespoons ground coriander (freshly ground coriander spice is best)
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Turmeric
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Instructions
- In a medium mixing bowl combine water, orange juice, sugar, salt and spices. Whisk to combine thoroughly.
- Rinse hens and trim off any excess fat or skin (do not remove all of the skin, only extra hanging pieces). Place the hens in gallon sized resealable storage bags (2 to a bag) and divide the brine evenly between the two. The spices may settle in the liquid, so give it a swirl as you're pouring it in.
- Squeeze all the air out of the bags and place in a baking dish to prevent any liquid from leaking. Marinate in the refrigerator overnight.
- When you are ready to cook the hens, preheat your oven to 400 degrees F.Place the hens in a roasting pan and reserve the marinade. Tuck an orange quarter inside of each hen, then truss with twine (simply wrap the drumstick ends together and secure with twine).
- Brush each hen with 1/2 tbsp of olive oil.
- Season with salt and pepper. I use about 1/4 tsp of each per hen. Roast the hens for 20 minutes. Reduce heat to 350 degrees F. Continue cooking for 25 minutes longer, turning the roasting pan halfway through cooking to ensure even heat distribution.
- While the hens are cooking, strain the remaining marinade into a medium saucepan and bring to a rolling boil over high heat.
- Reduce heat to a bubbling simmer and cook the marinade, letting the liquid slowly reduce until the the mixture is the consistency of a barbecue sauce. It should be simmered for at least 10 minutes, and will likely take 15 minutes or more to thicken into a glaze. Most of the liquid will be cooked out during this process.
- Once the hens have been cooking for 45 minutes (20 minutes at 400 degrees, then 25 minutes at 350 degrees), remove them from the oven and brush them with a generous amount of the reduced sauce.
- Return to the oven for an additional 10-20 minutes, or until the hens reach an internal temperature of 170 degrees F in the thigh and breast. Some hens may take longer than 20 minutes to come to temperature. Use the thermometer as your guide, and only remove them when they've reached 170 degrees F. If you have leftover sauce, you can glaze the hens once more halfway through this final stage of cooking for a very nice, sticky coating. Serve hot.
Notes
- You will also need: Medium mixing bowl, whisk, 2 gallon sized resealable storage bags, large roasting pan, mesh strainer, medium saucepan, basting brush
- You will also need
- Serving Size: One half hen per person
- Serving Size
- Notes: Cornish game hens come in various sizes. The cooking instructions here are for hens that weigh 22 ounces each. If your hens are a different size, the cook time may vary. Use internal temperature of 170 degrees F in thickest part of the thigh to test for doneness.
- Notes: Cornish game hens come in various sizes. The cooking instructions here are for hens that weigh 22 ounces each. If your hens are a different size, the cook time may vary. Use internal temperature of 170 degrees F in thickest part of the thigh to test for doneness.
- Notes
- The marinade will take some time to reduce into a thicker glaze. Patience is key. Some people prefer not to use a marinade as a sauce. This marinade is thoroughly cooked twice to become a glaze - it is boiled and then simmered on the stovetop for at least 10 minutes, which cooks most of the liquid out of the sauce. Then the glaze cooks again as it is roasting in the oven. If you still prefer not to use the marinade, you can remake a fresh batch of the marinade and reduce that into a sauce. This will likely take a bit longer, as there will be more liquid to cook down (since you're not using it to marinate the hens). But it will work just fine this way, too.
- The marinade will take some time to reduce into a thicker glaze. Patience is key. Some people prefer not to use a marinade as a sauce. This marinade is thoroughly cooked twice to become a glaze - it is boiled and then simmered on the stovetop for at least 10 minutes, which cooks most of the liquid out of the sauce. Then the glaze cooks again as it is roasting in the oven. If you still prefer not to use the marinade, you can remake a fresh batch of the marinade and reduce that into a sauce. This will likely take a bit longer, as there will be more liquid to cook down (since you're not using it to marinate the hens). But it will work just fine this way, too.
Nutrition Information
Show Details
Calories
501kcal
(25%)
Carbohydrates
12g
(4%)
Protein
39g
(78%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Cholesterol
227mg
(76%)
Sodium
436mg
(18%)
Potassium
656mg
(19%)
Sugar
10g
(20%)
Vitamin A
370IU
(7%)
Vitamin C
27.9mg
(31%)
Calcium
54mg
(5%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 39g | 78% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 227mg | 76% |
| Sodium | 436mg | 18% |
| Potassium | 656mg | 14% |
| Sugar | 10g | 20% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 27.9mg | 31% |
| Calcium | 54mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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