Orange-roasted Cornish Game Hens~ Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Nonstick spray coating,
1 small: Onion, finely chopped
1 Clove: Garlic, minced
1/2 cup: Chicken broth,
1 tsp: Finely shredded orange peel,
1/2 cup: Orange juice,
2 tbsp: Honey,
4 tsp: Cornstarch,
3: 1, 1 1/4 lb Cornish game hens, split lengthwise
1 medium: Orange, cut into 6 wedges
Orange slices, optional
Parsley, optional
Directions:
Preparation Time: 10 min. Cooking Time 45 minutes.
Spray a small saucepan with nonstick spray. For sauce, cook onion and
garlic in the saucepan till onion is tender.
In a small bowl stir together chicken broth, orange peel, orange
juice, honey, and cornstarch. Stir into onion mixture in saucepan.
Cook and stir till thickened and bubbly. Cook and stir for 2 minutes
more. Remove from heat.
Rinse hen halves; pat dry. In a shallow roasting pan place each hen
half atop one orange wedge. Baste with some of the sauce.
Roast in a 375~ oven for 3/4 to 1 hour or till tender and no longer
pink. Baste hen halves with sauce after 30 minutes.
Transfer hen halves to a serving platter. If necessary, reheat
remaining sauce and serve with hen halves. Garnish with orange slices
and parsley, if desired. Makes 6 servings.
Per serving: 195 calories; 27g protein; 13g carbohydrate; 3g fat;
72mg cholesterol, 128mg sodium, 331 potassium.
Typed for you by Marjorie Scofield 6/1/95
Recipe By : BH&G New Dieters Cook Book ISBN 0-696-01974-4
From: Marjorie Scofield Date: 06-10-95 (159) Fido:
Cooking
Source from luhu.jp
Spray a small saucepan with nonstick spray. For sauce, cook onion and
garlic in the saucepan till onion is tender.
In a small bowl stir together chicken broth, orange peel, orange
juice, honey, and cornstarch. Stir into onion mixture in saucepan.
Cook and stir till thickened and bubbly. Cook and stir for 2 minutes
more. Remove from heat.
Rinse hen halves; pat dry. In a shallow roasting pan place each hen
half atop one orange wedge. Baste with some of the sauce.
Roast in a 375~ oven for 3/4 to 1 hour or till tender and no longer
pink. Baste hen halves with sauce after 30 minutes.
Transfer hen halves to a serving platter. If necessary, reheat
remaining sauce and serve with hen halves. Garnish with orange slices
and parsley, if desired. Makes 6 servings.
Per serving: 195 calories; 27g protein; 13g carbohydrate; 3g fat;
72mg cholesterol, 128mg sodium, 331 potassium.
Typed for you by Marjorie Scofield 6/1/95
Recipe By : BH&G New Dieters Cook Book ISBN 0-696-01974-4
From: Marjorie Scofield Date: 06-10-95 (159) Fido:
Cooking
Source from luhu.jp