Ingredients for Maple Orange Cornish Hens
- 1/2 cup maple syrup
- 1/4 cup orange juice
- White Wine
- Dried Rosemary
- 2 Cornish hens
- Zest of 1 orange
- Salt
- Pepper
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How to Make Maple Orange Cornish Hens
- In a small saucepan, whisk together 1/2 cup maple syrup, 1/4 cup orange juice, 1/4 cup dry white wine, and 1 tablespoon fresh rosemary.
- Bring the mixture to a boil over medium heat.
- Reduce heat and simmer for 3-5 minutes, or until the glaze has slightly thickened.
- Remove from heat and let cool slightly.
- Meanwhile, prepare the Cornish hens: Cut off the wing tips.
- Using kitchen shears or a sharp knife, cut along each side of the backbone.
- Remove and discard the backbone.
- Cut through the breastbone to separate the hen into two halves.
- Trim off any excess fat and skin.
- Gently loosen the skin from each half of the hen, leaving the skin attached at the back.
- Starting at the breast, carefully ease strips of orange zest (from about 1 orange) under the skin.
- Place the hens, skin-side up, on a foil-lined baking sheet.
- Season generously with salt and freshly ground black pepper.
- Brush the hens with 1/3 of the cooled glaze.
- Roast in a preheated 375°F (190°C) oven for 45 minutes, brushing with glaze twice more during cooking, until the hens are browned and the juices run clear when pierced with a fork.
- Remove from oven and let rest for 5 minutes before serving.
- Arrange the hens on a serving platter. Garnish with fresh rosemary sprigs and orange slices, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
47g
Fat
12g
Carbs
4g
