Marinated Cornish Game Hens
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Marinated Cornish Game Hens
Description
This recipe for Marinated Cornish Game Hens begins with preparing a seasoned brine of water, freshly squeezed orange juice, brown sugar, salt, and ground spices including coriander, allspice, ginger, cumin, cinnamon, and turmeric. The hens are rinsed and trimmed carefully to remove excess skin, then placed in resealable bags with the brine and refrigerated overnight to fully absorb the flavors and stay moist during cooking.
When ready to cook, the hens are roasted at 400°F initially, then at lower heat after 20 minutes. Each hen is filled with an orange quarter to infuse citrus aroma during roasting and brushed with olive oil and light seasoning for a golden, crisp skin. The combination of warm spices and sweet orange yields a complex flavor profile with tender, juicy meat.
The marinade can be reduced into a glaze by boiling and simmering, which intensifies its flavors and thickens it for basting or serving as a sauce. Patience is important to achieve the right glaze consistency. The hens' size affects cooking time, so checking an internal temperature of 170°F in the thigh ensures doneness.
Ingredients
- 4 cornish game hen 22 ounces each
- 3 cups water cool
- 1 cup orange juice freshly squeezed
- 1 orange medium
- 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
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
- Trim excess skin from hens, but keep skin intact for roasting.
- Marinate the hens overnight in the spiced orange brine for best flavor and juiciness.
- Check the internal thigh temperature reaches 170°F to ensure proper cooking.
- Reduce the marinade by boiling and simmering to make a flavorful glaze for basting or serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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