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    You are in: Home / Recipes / Cornish Game Hens With Kumquats and Orange Liqueur Sauce Recipe
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    Cornish Game Hens With Kumquats and Orange Liqueur Sauce

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Shroom Chef's Note:

    My family calls games hens “Bak-baks.” Any family crazy enough to nickname poultry is crazy enough to cook with kumquats. We have our own kumquat tree, so the hunting and gathering is kept to a minimum. I've served this for Thanksgiving instead of roast turkey - a very nice change!

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degree Fahrenheit.
    2. 2
      Remove tarragon leaves from the stems; place aside. Wash and dry kumquats; slice in half and remove all seeds; place aside. Crush, dice, or press the garlic cloves; place aside. Rinse game hens with cold water and pat dry.
    3. 3
      Separate the skin from the game hen’s breast. Push in the tarragon leaves and crushed garlic under the skin; the skin protects the leaves and garlic from burning. Place tarragon stems inside the hen’s cavity, along with about 35-40 seeded kumquats.
    4. 4
      Place game hens on a raised rack in a roasting pan. Add 1/2 cup of water to the bottom of the pan to prevent the juices from burning. Cook for about one and ½ hours at 375 degrees Fahrenheit. Baste frequently and replenish the water in the pan as needed.
    5. 5
      Optional: Place giblets in a saucepan and cover with water. Cook over medium heat until done, about 1 hour. Remove and allow to cool. Chop and set aside.
    6. 6
      Coarsely chop the remaining 10 to 15 kumquats. In a sauce pan, combine the orange juice, sugar, and kumquats. Bring to a slow boil and reduce heat to a low simmer. Stir frequently and cook until done, about 30 to 45 minutes. Set aside.
    7. 7
      Remove the game hens from the oven after 90 minutes or when golden brown and done. Transfer the game hens to a serving platter. Remove and discard the tarragon stems. Reserve the cooked kumquats and decoratively place around the hens.
    8. 8
      Deglaze the roasting pan and transfer the drippings to a saucepan. Carefully add the flour to make a roué. Add chicken broth and cook over medium heat until the gravy is thickened, about 5 to 10 minutes. Add giblets (optional).
    9. 9
      Combine the orange liqueur with orange juice/kumquat sauce and add to gravy. Simmer another 5 minutes. Transfer to gravy boat.
    10. 10
      Carve game hens and serve each portion with gravy and kumquats.

    Ratings & Reviews:


    Nutritional Facts for Cornish Game Hens With Kumquats and Orange Liqueur Sauce

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 392.3
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 4.5 g
    Cholesterol 112.2 mg
    Sodium 227.8 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 10.5 g
    Sugars 23.6 g
    Protein 23.8 g

    The following items or measurements are not included:

    fresh tarragon

    orange liqueur

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