Tried this for the first time for company and it was a success. So simple, classic and tasty. The only changes I made to the recipe included adding a bit more pepper due to personal preferences and lowering the temperature to 350 degrees F for the last 30 - 40 minutes. Served this with Basmati rice and glazed carrots....Very tender and tasty and great for company....I forgot to mention I did make this for 4 people so I adjusted the ingredients accordingly.
This was delicious! I made as is except I made 2 hens so doubled everything. I also cooked about 10 minutes more than stated since I had 2 hens and it was perfect. Thanks for a yummy and easy recipe!
Made this did not change a thing loved it.We use to make cornish hens years ago they were never this tasty.Thanks misty for posting this.It is a keeper.Will be making it again.
Hi I tried this recipe the other night for supper and I am always looking for new ways to "dress up" chicken and this was highly recommended and I am so glad that I tried it here is what I liked about it: it was simple but a bit elegant and the chicken was very moist and really tasty it was a bit different then the normal ways you do up chicken and that is what i loved about it! I think it is worth everyone trying it and i think you will be pleasantly Surprised with the results!! Thank you misty for posting this great recipe!!!
I just started cooking and made cornish hens for the first time last week. The only thing I did differently was to use a Bruschetta Chicken spice rub on the hens during the initial roasting step then the orange glaze to baste. This recipe was such a huge success that my husband actually told me that after 10 years he couldn't talk smack about my cooking anymore! lol =)
p.s. I also used the same orange glaze on some freshly caught red snapper and everyone loved it!
This recipe was great! I cooked four birds instead of just two because we were having this for Christmas dinner with relatives. I cut some onions and carrots into chunks and threw them into the bottom of the pan before putting the birds in. Then I threw some fresh thyme and rosemary in. All of that helps the birds to keep moist and makes it very aromatic. I cooked at a lower temperature of 350 degrees for 3/4 of the cooking...I upped the temp to 400 for the last 20 or 30 minutes to brown the birds. The first 30 minutes I put foil over them and then took it off for the basting portion of the cooking. I paired these birds with the "Moroccan Cous Cous" recipe which is on this site and included a side of green beans to make a delicious and beautiful meal!
Made this for a special dinner during the Thanksgiving holiday and everyone loved it. The only change I made was to make the recipe for six people. Made a beautiful presentation and a delicious memorable meal. Thanks Misty for sharing - it is a keeper and will be using it again and again!
Really simple sauce to make. I did make a couple of changes to accommodate what I had in the house without having to make yet another trip to the grocery store. I made 3 hens and if you double the recipe you should still have plenty of marinade. I didn't have orange concentrate but I do have oranges trees. I squeezed oranges till I had the same amount of juice to equal the concentrate I substituted. I used honey that has oranges cloves in it. After combining all the ingredients I found the sauce a bit thin. I added 2 tablespoons of cornstarch to a little bit of milk and thickened the sauce perfectly. No change of taste at all. I used the rotisserie to cook the hens rather than bake in the oven. The comments I got were"you made an outstanding meal". And this was the best games hens I ever had.
A flavorful treat; the glaze gives a beautiful orange color to the final dish and an impressive presentation for a special dinner. I cooked at a lower temp as suggested by others.
Everything turned out beautiful just didnt care for the flavor so probally wouldnt make again.
