Recipe by lazyme
Simple and tasty sauce from Bon Appetit Every-Night Cooking. Time does not include marinating time.
Top Review by Geema
I marinated my little birds for 1 hour and then popped them in the oven for 45 minutes, basting with the marinade a couple of time. They were colored a beautiful brown with the skin crisp and the meat tender. However, we didn't find that the sauce or the marinade gave that much flavor to the hens, and I'm not sure why. I'm thinking that my teriyaki sauce could be the culpret, since it wasn't especially thick. I'll bet some hoisin sauce added to the sauce mix might have fixed my problem and will try that next time. The combination of orange and ginger is classic and needs to be a bit more pronounced for our taste. I will make this recipe again, and maybe let the hens sit in the marinade in the refrig overnight to soak up more of the flavor. All in all a nice classic recipe that is easy, yet elegant. Green beans sauteed with mandarin oranges, and parsley potatoes were a nice combination.
- 1 cup teriyaki baste and glaze, thick
- 1 cup orange juice
- 4 green onions, finely chopped
- 2 tablespoons orange peel, grated
- 1 tablespoon fresh ginger, peeled and minced
- 4 (1 -1 1/4 lb) Cornish hens
- 2⁄3 cup low sodium chicken broth, canned
Directions See How It's Made
- Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour or refrigerate overnight. Reserve remaining marinade.
- Preheat oven to 400°F Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through, basting occasionally with reserved marinade, about 1 hour.
- Transfer hens to platter. Scrape juices into saucepan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.