ORANGE CRANBERRY GLAZED CORNISH HEN

PORTIONS: 2

ORANGE CRANBERRY GLAZE

1 cup fresh squeeze orange juice with some of the pulp

½ cranberries fresh or frozen

1½ tbsp. orange zest

¼ cup honey

¼ tsp red pepper flakes

In a small pot combine all the ingredients together and bring it to a boil. Reduce heat and let it cook until cranberries dissolve in the liquid and the sauce thickens.

ORANGE ZEST SEASONED CORNISH HEN

2 minced garlic cloves

1 tsp. salt

½ tsp. ground black pepper

1 tbsp. chopped rosemary leaves

½ tsp. paprika

5 tbsp. melted butter

1 tbsp. orange zest

METHOD

With the tip of your fingers lift the skin of the chicken breast and thighs, running your fingers underneath.

Mix in bowl garlic, salt, black pepper, rosemary leaves, paprika and melted butter.

Using half the mixed ingredients combine with the orange zest and season the Cornish hen underneath the skin.

With a butchers string tight the Cornish hen legs together

Using the other half of the seasoning, brush it all around the Cornish hen.

Let the chicken to marinate at room temperature, for about 1 hour.

OTHER INGREDIENTS

2 large shallots, sliced

1½ cup water

1 cup Rhine wine

1 chicken bouillon without MSG

Put these ingredients in a roasting pan and on top a small griddle.

Place the Cornish hen on the griddle.

Preheat the oven at 450° and roast the Cornish hen for about 25 minutes. Lower the oven temperature at 320° and cook for about 35 minutes. Baste the chicken with the juices every 10 minutes.

At the last 10 minutes of roasting, glaze the Cornish hen sauce a couple times with the cranberry sauce.

Remove the chicken from the roasting pan and reduce the liquid to ¾ cup.

SERVING

Cut the Cornish hen in half.

Pour some of the roasting pan juices with shallots in a serving plate and Cornish hen on top.

Pour some of the orange cranberry glaze on top the Cornish hen.

ORANGE CRANBERRY GLAZE

PORTIONS: 2

ORANGE CRANBERRY GLAZE

1 cup fresh squeeze orange juice with some of the pulp

½ cranberries fresh or frozen

1½ tbsp. orange zest

¼ cup honey

¼ tsp red pepper flakes

In a small pot combine all the ingredients together and bring it to a boil. Reduce heat and let it cook until cranberries dissolve in the liquid and the sauce thickens.

ORANGE ZEST SEASONED CORNISH HEN

ORANGE ZEST SEASONED CORNISH HEN

2 minced garlic cloves

1 tsp. salt

½ tsp. ground black pepper

1 tbsp. chopped rosemary leaves

½ tsp. paprika

5 tbsp. melted butter

1 tbsp. orange zest

Mix in bowl, garlic, salt, black pepper, rosemary leaves, paprika and melted butter.

With the tip of your fingers lift the skin of the chicken breast and thighs, running your fingers underneath.

Using half the mixed ingredients combine with the orange zest and season the Cornish hen underneath the skin.

With a butchers string tight the Cornish hen legs together.

Using the other half of the seasoning, brush it all around the Cornish hen.

Let the chicken to marinate at room temperature, for about 1 hour.

OTHER INGREDIENTS

OTHER INGREDIENTS

2 large shallots, sliced

1½ cup water

1 cup Rhine wine

1 chicken bouillon without MSG

Put these ingredients in a roasting pan and on top a small griddle.

Place the Cornish hen on the griddle.

Preheat the oven at 450° and roast the Cornish hen for about 25 minutes. Lower the oven temperature at 320° and cook for about 35 minutes. Baste the chicken with the juices every 10 minutes.

At the last 10 minutes of roasting, glaze the Cornish hen sauce a couple times with the cranberry sauce.

Remove the chicken from the roasting pan and reduce the liquid to ¾ cup.

SERVING

Cut the Cornish hen in half.

Pour some of the roasting pan juices with shallots in a serving plate and Cornish hen on top.

Pour some of the orange cranberry glaze on top the Cornish hen.