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!
My Private Note
Units: US | Metric
- 2 large rock cornish game hens
- chicken giblets, from rock cornish game hen (optional)
- 50 kumquats (about)
- 1 bunch fresh tarragon
- 6 large garlic cloves
- 59.14 ml frozen orange juice concentrate
- 29.58 ml granulated sugar
- 29.58 ml sifted flour
- 29.58 ml orange liqueur
- 283.49 g can chicken broth
- 118.29 ml water
- 1Preheat oven to 375 degree Fahrenheit.
- 2Remove 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.
- 3Separate 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.
- 4Place 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.
- 5Optional: 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.
- 6Coarsely 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.
- 7Remove 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.
- 8Deglaze 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).
- 9Combine the orange liqueur with orange juice/kumquat sauce and add to gravy. Simmer another 5 minutes. Transfer to gravy boat.
- 10Carve game hens and serve each portion with gravy and kumquats.
Browse Our Top Whole Chicken Recipes
You Might Also Like...View All Whole Chicken Recipes
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: