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Cornish Game Hen with Orange Brandy Glazes

Course Main Dish
Servings 4 servings

Ingredients

WILD RICE BLEND WITH APPLES & CRANBERRIES

  • 1 1/2 tablespoons Butter
  • 1/2 cup Celery sliced ¼ inch thick
  • 1 Granny Smith Apple peeled, cored, cut into ½ inch chunks
  • Salt & Pepper to taste
  • 1/3 cup Scallions sliced
  • 1/2 cup Dried Cranberries
  • 1 3/4 cup Chicken Stock
  • 1 cup Wild Rice Blend
  • 1 tablespoon Butter
  • 1 teaspoon Cider Apple Vinegar
  • 3 sprgs fresh thyme tied in a bundle

CORNISH GAME HENS WITH ORANGE BRANDY GLAZE

  • 1 1/2 cups Orange Juice
  • 2 tablespoons Agave
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Brandy
  • 2 tablespoons Cold Butter
  • 4 Cornish Game Hens
  • Salt & Pepper to taste
  • Pam Cooking Spray
  • 1 Orange cut into 1-inch pieces
  • 4 sprigs Fresh Rosemary
  • 4 sprigs fresh thyme
  • 4 sprigs Flat Leaf Parsley
  • 4 sprigs Curly Parsley
  • Salt & Fresh Ground Pepper
  • Fresh Rosemary, Thyme, Parsley and Orange Slices for garnish

Instructions

WILD RICE BLEND WITH APPLES & CRANBERRIES

  • In a 10-inch sauté pan over medium low heat, melt butter until it’s foaming. Add celery and apples. Sauté for 5-8 minutes or until apples and celery are lightly browned and still have a little crunch. Remove from the heat. Once they have cooled, add scallions and dried cranberries. Set to the side to use with the rice later. Can be done the day before.
  • Add apple cranberry mixture to rice. Season with cider vinegar, salt and pepper. Cover and keep in a 150-degree oven for up to 30 minutes or reheat the following day (adding water or melted butter to moisten, if needed).

CORNISH GAME HENS WITH ORANGE BRANDY GLAZE

  • In a small sauté pan over low heat, combine all the ingredients EXCEPT the butter. Simmer (light boil) until reduced in half (should be approximately 6 ounces). Could take 30 minutes or more. Add the cold butter, whisking to incorporate. Let cool or refrigerate and use the next day.
  • Preheat oven to 350 degrees. Line a baking sheet or roasting pan with foil. Place a rack on the sheet pan and spray with Pam.
  • Rinse hens in cold water. Pat dry with paper towel. Season the birds with salt and pepper, inside and out. Stuff cavity of each bird with orange pieces, rosemary, thyme and parsley.
  • Place hens on baking rack, upside down and brush with Orange Glaze. Bake for 15 minutes. Flip bird over and tie the legs together. Brush with glaze again. Continue cooking for another 45 minutes, glazing every 15 minutes. The internal temperature of the birds needs to reach 170 degrees. You may need an additional 15 minutes to reach that temperature. If the skin becomes to dark during the process, cover dark areas with a pieces of foil.
  • Let rest for 10 minutes. Remove cooked herbs and oranges from cavity. Stuff with fresh herbs and orange slices. Serve with the wild rice.