Stuffed Boneless Cornish Hen WPort Orange Sa

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Servings: 6 Difficulty: Intermediate
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Elegant boneless Cornish hens stuffed with wild rice and glazed in a rich Port and orange sauce
Stuffed Boneless Cornish Hen Wport Orange Sa recipe image
Stuffed Boneless Cornish Hen Wport Orange Sa recipe image
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Stuffed Boneless Cornish Hen WPort Orange Sa

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 129.0

Description

This sophisticated dish features tender, boneless Cornish hens stuffed with a savory wild rice mixture. The birds are roasted until golden and served with a glossy, aromatic sauce made from orange juice, brown sugar, and orange liqueur. The combination of the juicy poultry, nutty rice, and sweet-tart glaze creates a balanced and festive meal. Perfect for holiday dinners or special weekend gatherings, this recipe offers an impressive presentation with manageable preparation steps.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. Cook the wild rice according to package instructions until tender, then let cool completely.
  3. To bone the hens, carefully remove the skin from the backbone area and set it aside. Cut out the backbone, open the hen, and remove all bones except the drumsticks.
  4. Stuff the cavity of each prepared hen with the cooled wild rice mixture.
  5. Close the hen cavity and position the drumsticks so they point upward. Use the reserved backbone skin to wrap around the hen, securing it so it stands upright in the baking pan, breast side up.
  6. Season the outside of the hens generously with salt and pepper.
  7. Roast the hens in the preheated oven for 45 minutes to 1 hour, or until the internal temperature reaches 165ðF (74ðC).
  8. While the hens roast, prepare the sauce. Combine orange juice, lemon juice, and brown sugar in a saucepan.
  9. Bring the sauce mixture to a boil over medium heat.
  10. Mix cornstarch with a small amount of cold water to create a slurry. Stir this into the boiling sauce to thicken to your desired consistency.
  11. Stir in the orange liqueur and thin orange slices. Keep warm while the hens finish roasting.
  12. Serve the roasted hens warm with the Port orange sauce poured over the top.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 129.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 22.5mg1%
Total Carbohydrate 28.5g10%
Dietary Fiber 3.6g15%
Sugars 4.8g
Protein 5.1g11%

* 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

Ensure the wild rice is fully cooled before stuffing to prevent the hens from cooking unevenly or the rice from becoming mushy.

If you cannot find boneless Cornish hens, you may purchase whole Cornish hens and debone them yourself, or substitute with boneless chicken breasts rolled around the stuffing.

For a variation, add diced mandarin orange sections to the wild rice stuffing for extra sweetness and texture.

The sauce can be made ahead and reheated gently before serving. If it thickens too much upon cooling, add a splash of water or orange juice to loosen it.

Use fresh orange zest for added aroma in the sauce if desired.

Keywords: cornish hen, boneless chicken, wild rice stuffing, orange sauce, port wine glaze, roasted poultry, holiday dinner, special occasion, mandarin oranges, curacao, stuffed hen, chicken breast, glazed roast, elegant meal, rice pilaf, orange zest, cornish game hen, roasting, stuffing, glaze
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