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A Cooking Adventure with Thom

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Orange-Glazed Cornish Hens

Laurie Bartley
Taste of Home's Quick Cooking, November/December 2001
Servings: 4



This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden-brown hens and perfecting the full flavored basting sauce. --Laurie Bartley, Lake Hiawatha, New Jersey



4 each Cornish game hen, 22 ounces each
cup butter, melted
1 teaspoon salt
teaspoon pepper
cup orange juice
cup packed brown sugar
cup Madeira, or Sherry
2 tablespoons lemon juice
1 teaspoon ground mustard
teaspoon ground allspice

Cooking Method

Tie legs of each hen together; turn wing tips under backs.

  1. Place on a greased rack in a roasting pan. 

  2. Brush with butter; sprinkle with salt and pepper. 

  3. Bake, uncovered, at 350 for 1 hour.

In a saucepan...

  1. Combine the remaining ingredients; bring to a boil. 

  2. Reduce heat; simmer, uncovered, for 15 minutes. 

  3. Spoon over hens.

Bake 15 minutes longer or until a meat thermometer reads 180.

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