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Cornish
Hens With Orange Sauce
Ingredients:
1 can
8 oz. (227 mL) frozen orange juice concentrate
1/4
cup (60 mL) water
5
medium garlic cloves, crushed
2
Tbsp. (30 mL) fresh chopped ginger
Seasoning
salt (your choice) and black pepper
to taste
4
Cornish hens
4 oranges
Preparation:
- Mix the orange juice, water,
garlic and ginger.
- Wash the hens and dry well.
- Place the hens in an ovenproof
shallow casserole.
- Pour marinade over top and
refrigerate.
- Marinate for 6-7 hours, turning
occasionally to coat well.
- Preheat oven to 350 F (180 C).
- Sprinkle the hens with the salt
and pepper.
- Stuff the cavity with half of
an orange.
- Bake at 350 F (180 C) for 1
hour.
- Place on a serving dish and
remove the oranges.
- Garnish with twisted orange
slices.
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Did You Know?
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Despite
the name, Cornish hen is not a game bird,
but actually a typical chicken that is slaughtered at a young age and
therefore smaller in size. Though the bird is called a "hen," it can
be either male or female.
Most sources credit Alphonsine and Jacques Makowsky of Connecticut for
developing the small bird in the mid-1950s. A Saturday Evening Post
article from July 1955 credited Mrs. Makowsky with coming up with the
idea to breed the Cornish game chicken, a small bird with short legs
and a plump, round breast that she had discovered in a book. The
Makowskys began cross-breeding the Cornish game cocks with various
chickens and game birds, including a White Plymouth Rock hen and a
Malayan fighting cock, to develop the Rock Cornish game hen—a succulent
bird with all-white meat suitable for a single serving.
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