Nov-Dinner: Maple Orange Cornish Hens

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
Succulent cornish hens glazed with a sweet and tangy maple-orange reduction, perfect for elegant dinners.
Nov-Dinner: Maple Orange Cornish Hens recipe image
Nov-Dinner: Maple Orange Cornish Hens recipe image
Print Recipe

Nov-Dinner: Maple Orange Cornish Hens

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 52.0

Description

This Maple Orange Cornish Hen recipe transforms simple poultry into a sophisticated centerpiece. The glaze, made from rich maple syrup, fresh orange juice, white wine, and aromatic rosemary, creates a sticky, caramelized coating that balances sweetness with acidity. Roasting the hens at a steady temperature ensures the meat remains juicy while the skin turns golden and crisp. It is an ideal dish for holiday gatherings, date nights, or any occasion calling for a touch of elegance without excessive effort. The citrus notes cut through the richness of the chicken, making every bite refreshing and flavorful. Serve with the suggested rosemary and orange garnish for a beautiful presentation that delights both the eyes and the palate.

Ingredients

Directions

  1. Preheat oven to 375&# 194;°F (190ðC). Line a large baking sheet with aluminum foil for easy cleanup.
  2. In a small saucepan, whisk together maple syrup, orange juice, white wine, and dried rosemary.
  3. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 3-5 minutes until the glaze is slightly thickened.
  4. Remove glaze from heat and let it cool slightly while preparing the hens.
  5. Using kitchen shears or a sharp knife, cut along each side of the backbone of each Cornish hen and discard the backbone.
  6. Cut through the breast bone to separate each hen into two halves.
  7. Trim off excess fat and skin from the hen halves.
  8. Place the hen halves skin-side up on the prepared baking sheet.
  9. Season lightly with salt and pepper, then brush with one-third of the prepared glaze.
  10. Roast in the preheated oven for 45 minutes, brushing with the remaining glaze twice during cooking.
  11. Cook until the skin is browned and the juices run clear when the thickest part of the hen is pressed.
  12. Transfer the roasted hens to a serving platter.
  13. Garnish with fresh rosemary sprigs and orange slices before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 52.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.8mg1%
Total Carbohydrate 13.4g5%
Dietary Fiber 0.0g0%
Sugars 13.4g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions a variation where hens are cooked whole with orange rind tucked under the skin. If choosing this method, tie legs together and roast for 1 hour at 375ðF (190ðC).

Ensure hens are cooked to an internal temperature of 165ðF (74ðC) for food safety.

Leftover glaze can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe pairs well with Mushroom and Leek Pate, Squash Crescents, or Zucchini Ribbons as suggested in the original menu context.

Keywords: cornish hen, maple syrup, orange glaze, roasted chicken, holiday dinner, rosemary, white wine, glazed poultry, thanksgiving side, elegant dinner, christmas dinner, citrus chicken, easy roast, family meal, special occasion, baked hens, sweet and savory, comfort food, main course, thanksgiving main, christmas main
Recipe Card powered by WP Delicious