Rock Cornish Hens A L'orangepoultry 2 large oranges 4 plump rock cornish hens 1 salt and pepper ----ORANGE SAUCE---- 3 tablespoon sugar 1/4 cup red wine vinegar 10 1/2 oz can beef consomme 3 tablespoon port wine 2 tablespoon cornstarch mixed with 1/4 cup water 1 grated peel of 1 orange 2 tablespoon grand marnier 1 tablespoon butter 1. Preheast the oven to 450o. 2. Quarter one orange, leaving the peel on. Peel the second orange and cut into 1/4" thick slices. Set the slices aside for garnish. 3. Season the hens with salt and pepper. Insert and orange quarter inside the cavity of each hen. (This keeps the chicken moist.) Place the hens breast side up in a shallow roasting pan. Bake for 1 hour, basting occasionally with the pan drippings. If you see the hens getting too brown, turn them over - breast side own to crisp the underside. 4. Remove the hens from the oven and cover with the orange sauce. (This much may be done several hours in advance, if desired.) 5. Lower the oven temperature to 350o and return the hens to bake 15 to 20 minutes more. 6. To server, slice each hen in half down the mid-line, remove the quartered orange, and discard it. Garnish with an orange slice, and serve any extra orange sauce alongside. 6 to 8 portions Orange Sauce: |
