Prep 10 mins
Cook 1 hr
Cornish hens, like baby chickens are small enough to serve one per person. Serve with your favourite roasted veggies, or bok choy and Maple Squash. A delicious recipe developed and shared by "chatelaine" Magazine.
- 4 Cornish hens (thawed, if frozen)
- 1⁄2 cup soy sauce
- 2 tablespoons frozen undiluted orange juice concentrate
- 2 teaspoons dark sesame oil
- 2 teaspoons liquid honey
- 2 teaspoons curry powder
- 1⁄4 cup water
- Preheat oven to 425°F (220°C).
- Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
- Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
- In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
- Gently poke your thumb between skin and breast meat of one hen, lifting skin.
- Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
- Drizzle about 1/2 tbsp (7 mL) in cavity.
- Repeat with remaining three hens.
- Pour remainder of soy mixture over hens and rub evenly over skins.
- Tightly cover pan with foil.
- Roast in centre of preheated oven for 40 minutes.
- Remove from oven and baste hens with liquid in pan.
- To prevent sauce from burning, stir water into pan juices.
- Reduce oven temperature to 350°F (180°C).
- Return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C).
- Remove pan from oven and let stand 5 minutes before serving.
- Place hens on individual plates, then spoon pan juices over top.
I adjusted the recipe by cutting the soy sauce in half to cut down on the salty taste & doubling the orange juice, honey, sesame oil & curry... It was then GREAT!