Orange Cornish Hens

Orange Cornish Hens
A glaze of Dijon-style mustard and orange marmalade is used to baste the Cornish game hens during roasting and to flavor the gravy.
Makes 6
Prep 25 m
Roast 60 m
Cook 6 m



  1. 1 of 6 Heat oven to 375 degrees F.
  2. 2 of 6 For glaze, whisk together marmalade, juice, mustard, salt and pepper in a small bowl.
  3. 3 of 6 Remove necks and livers from the cavities of the hens; reserve necks. Cut hens in half lengthwise. Cut out backs. Spread out the backs and necks in large roasting pan.
  4. 4 of 6 Reserve 1/4 cup glaze for gravy. Brush some of remaining glaze over hens. Place hen halves, cut side down, on top of chicken parts in pan.
  5. 5 of 6 Roast in 375 degree oven for 55 to 60 minutes or until instant-read thermometer registers 170 degrees F when inserted in thigh without touching bone. During roasting, brush top of hens with glaze every 15 minutes. Remove hens from pan to a platter; cover and keep warm.
  6. 6 of 6 Carefully pour off all but 1 tablespoon fat from roasting pan, leaving necks and backs in pan. Push hen parts to one side of pan; sprinkle flour over pan juices. Place pan over medium-high heat; cook 1 minute, scraping up any browned bits from bottom of pan. Stir in broth. Simmer 5 minutes to thicken. Discard backs and necks. Stir in reserved 1/4 cup glaze. Strain into sauceboat. Serve hens with the gravy.
Nutrition Information for Orange Cornish Hens
Servings Per Recipe: 6
Per Serving: 0 g fiber, 11 g sat. fat, 283 mg chol., 41 g Fat, total, 29 g carb., 1158 mg sodium, 49 g pro., 683 kcal cal.