This sophisticated dish features tender, boneless Cornish hens stuffed with nutty wild rice and wrapped in a savory skin parcel for easy handling. The poultry is roasted until golden and juicy, then served with a vibrant, glossy sauce made from fresh orange juice, lemon, brown sugar, and a splash of orange liqueur. The combination of sweet citrus and savory port wine creates a complex flavor profile that cuts through the richness of the meat. Ideal for holiday dinners, romantic evenings, or special celebrations, this recipe transforms a simple game hen into a centerpiece worthy of any table. The presentation is as impressive as the taste, with the hens standing upright and the sauce glistening over the crisp skin.
Stuffed Boneless Cornish Hen WPort Orange Sauce
Description
This sophisticated dish features tender, boneless Cornish hens stuffed with nutty wild rice and wrapped in a savory skin parcel for easy handling. The poultry is roasted until golden and juicy, then served with a vibrant, glossy sauce made from fresh orange juice, lemon, brown sugar, and a splash of orange liqueur. The combination of sweet citrus and savory port wine creates a complex flavor profile that cuts through the richness of the meat. Ideal for holiday dinners, romantic evenings, or special celebrations, this recipe transforms a simple game hen into a centerpiece worthy of any table. The presentation is as impressive as the taste, with the hens standing upright and the sauce glistening over the crisp skin.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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Rinse the Cornish hens and pat them dry with paper towels.
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Carefully remove the skin from the backbone area of each hen and set it aside; this will be used to wrap the stuffing later.
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Using poultry shears or a sharp knife, cut out the backbone to butterfly the hens.
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Debone the hens carefully, removing all meat from the breast and wings, but leaving the drumsticks attached to the carcass structure.
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Cook the wild rice according to package instructions until tender but still chewy; drain and let cool.
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Place the cooked wild rice inside the deboned hen cavity.
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Fold the hen back together and use the reserved skin strip from the backbone to wrap around the stuffing, securing it so the hen stands upright with the drumsticks pointing up.
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Season the outside of the hens generously with salt and pepper.
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Place the wrapped hens in a baking pan, ensuring they stand breast-side up.
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Roast for 45 minutes to 1 hour, or until the internal temperature reaches 165ðF (74ðC) and the skin is golden brown.
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While the hens roast, prepare the sauce by combining orange juice, lemon juice, and brown sugar in a small saucepan.
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Bring the sauce mixture to a boil over medium heat, stirring until the sugar dissolves.
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Mix cornstarch with a small amount of cold water to create a slurry.
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Slowly stir the cornstarch slurry into the boiling sauce until it thickens to your desired consistency.
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Remove the sauce from heat and stir in the orange liqueur (Curacao) and thinly sliced orange peel.
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Keep the sauce warm while plating.
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Serve the roasted hens with the warm orange port 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.
