A glaze of Dijon-style mustard and orange marmalade is used to baste the Cornish game hens during roasting and to flavor the gravy.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 375 degrees F.

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  • For glaze, whisk together marmalade, juice, mustard, salt and pepper in a small bowl.

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  • 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.

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  • 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.

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  • 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.

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  • 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 Facts

683 calories; 41 g total fat; 11 g saturated fat; 283 mg cholesterol; 1158 mg sodium. 29 g carbohydrates; 0 g fiber; 49 g protein;

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