Rock Cornish Hens

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Rock Cornish Hens

Postby patsue53 » Mar 20, 2005 7:47 pm

You've got to love the internet! Years ago when I was a newlywed, I invited the in-laws to Christmas Eve dinner. Because there was just the 2 of us I didn't want to make a big old turkey so I decided to try making Cornish Hens. I found a recipe in my paperback edition of Betty Crocker Cookbook for Cornish Hens with orange raisin sauce served over wild rice. It was a huge success and for several years became a tradition. (until I started having kids and decided we needed to do the turkey thing. LOL)

Well, I'm fixing Easter Dinner this year and DD has decided that she doesn't like ham. So I suggested cornish hens and everybody thought that was a great idea. Problem: that old paperback cookbook is only a memory since I dropped it in a sink full of soapy water many years ago. So I got online and did a google search and in less than 3 minutes I have what is very close to my original recipe! YIPPEEE!!
So I thought I'd share it with you. If anyone else has a Cornish Hen recipe that they absolutely love, please post it because I'm open to change. :lol:

COOKS.COM RECIPE SEARCH ENGINE

CORNISH HENS WITH ORANGE-RAISIN SAUCE
Printed from COOKS.COM

4 Rock Cornish game hens, 1 to 1 1/4 lbs. each
Salt
Melted butter
1 c. wild rice
1 (14 oz.) can chicken broth
1/2 tsp. salt
2/3 c. raisins
2/3 c. orange juice
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
2 c. milk

Thaw items, if frozen. Heat oven to 350 degrees. Wash hens and pat dry. Rub cavities with salt. Place hens breast side up on rack in shallow baking pan; brush with melted butter. Do not add water and do not cover. Bake 50 minutes, brushing often with melted butter. Increase oven temperature to 400 degrees; bake hens 10 minutes longer or until brown.

Meanwhile, wash rice thoroughly; drain well. In large saucepan, measure broth and add water to measure 3 cups liquid. Add rice and 1/2 teaspoon salt. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 45 minutes.

Combine raisins and orange juice in small pan; heat to boiling. Reduce heat and simmer 5 minutes. Set aside.

Melt 1/4 cup butter in small saucepan. Remove from heat; blend in flour, 1 teaspoon salt, paprika and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Stir in raisin-orange juice mixture. Place hens on rice; pour some of the sauce over hens. Serve remaining sauce separately. Serves 4.
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Rock Cornish Hens

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Postby LucyGoose » Mar 20, 2005 8:11 pm

Pat that sounds really good....You don't want to know how I do cornish hen's....:lol:...


I skin them, bake them covered, and serve Sweet Baby Ray's barb-b-que sause....:lol:
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Postby patsue53 » Mar 21, 2005 1:47 am

:lol: Lucy! Well...that's another way................... :lol:
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