Orange Glazed Cornish Hens

November 5th, 2009

I always have a small can of frozen orange juice concentrate in my freezer. It comes in handy to add to marinades and sauces. We are leaving for Florida this weekend and I am trying to empty as much as I can from the refrigerator and freezer. I think it added a nice mahogany sheen to the cornish hens I fixed for dinner. Never admit that you burned something. There is always a way to put a positive spin on anything that you cook. Mahogany sheen works for me. And they tasted really good.

I will return to appetizer recipes next week after we get settled. I will miss Lake Lure this winter especially because the house is now almost done, but there is much to do in Florida. Stay tuned.


2 Cornish Game Hens
1/2 cup frozen orange juice concentrate, thawed
2 Tbls olive oil
Lemon slices
Rosemary sprigs
Salt and pepper to taste

Preheat oven to 375 degrees F. Wash and dry cornish hens. Stuff with lemon slices and rosemary sprigs and salt and pepper. Tuck wings to the back and tie legs together. Place hens in a baking dish just large enough to hold them. Rub them with olive oil and pour the orange juice concentrate over them. Bake for about an hour basting occasionally.

Printable recipe

15 responses to “Orange Glazed Cornish Hens”

  1. Anncoo says:

    This is wonderfully delicious 😀

  2. I love these little guys… always a bit of a hassle to eat, but wonderful…

    Penny, stop by my site today, big doings, someone let me guest blog… imagine, and i have a giveaway contest running that you would love (and you can even submit this recipe)

  3. Cleaning out the freezer is fun; you never know what’s hidden in the back. I love these little hens and I’m making a note of the “Mahogany” sheen and will definitely use it as needed.

    Have a safe trip south. Horrible wreck on 75 yesterday near Gainsville; luckily we weren’t involved. It’s brutal out there.

  4. Susan says:

    Yes, drive carefully. The Sunshine State awaits. And, you reminded me that I have not roasted a cornish hen in ages….

  5. Penny… This is simply sublime! What a terrific glaze. I love fixing cornish hens, because they add a sense of elegance to the dinner ~ even if it is just Wednesday night on a TV tray.

    Save travels…

  6. I always call it carmelized :-). They do sound wonderful! I can’t believe that we didn’t get back together this year while you were here!! We must next summer. Our house will be finished and we will have the two of you over for dinner, deal?
    p.s. have a safe trip back to Florida

  7. marcia smith says:

    Can totallly relate to your “cleaning out the frig” and heading to the other house! Enjoy the new environs – looking forward to your next post! Glad you found my blog and now I am obsessed with yours!!! Safe travels.

  8. Mary says:

    These “hens” sound delicious. They make such an elegant meal and always impress the folks at the table. Have a safe trip.

  9. What is that fabulous looking thing on the side, to the left of the rice? I’m so hungry right now, and reading this blog doesn’t help! Have a safe trip to FL! We’ll see you in a couple of week!
    Love, K

  10. Penny says:

    Hi Kristen, It is an acorn squash section which I baked with a little butter and brown sugar. I’m calling Michael to wish him a Happy B’day today. Looking forward to Thanksgiving in Fla.

  11. Katy ~ says:

    Orange and chicken are made for each other. This sounds delicious.

  12. Velva says:

    Welcome back to Florida! It’s still toasty and warm. The cornish hen recipe looks really, really good. I like cornish hens but, have never bought and prepared them.

  13. Toni says:

    Mahogany sheen — yes, I like that one. Must remember it. Love the hens with their sheen! Enjoy Fla.!

  14. I love the colour! Definitely an eat-the-skin-first bird. I haven’t made Cornish hens before, I am looking forward to it.

  15. Karen says:

    I love crispy, almost burnt, skin on game hens! It’ll just be the hubby and me for TGiving this year and I was thinking of having game hens!

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