I hate this recipe because it is so good I ate the whole thing! I simply could not pass up on the wonderful glazed skin , I even had trouble leaving the bones! The hen was fall off the bones tender & moist The flavor was heaven;y. I cut the recipe in half doing only 1 hen for the two of us and it worked perfectly. The only change I made was to cook the hen for 25 minutes without the glaze and then basted the hen with the glaze and continued baking for a further 25 minutes. Chuck this is a winner Thanks for sharing
My family loved this. I didn't have any orange juice though so I used lemon juice, worked great. Made extra sauce for dipping. Thank you for sharing
Delicious! I made it for Xmas dinner. I did change it slightly....I sprinkled the salt and pepper directly onto the hens and marinated it in the butter/paprika/orange juice/ honey sauce for 12 hours. Then I basted it with extra sauce I made on the side, in which I added basil and Rosemary, every 10 minutes when baking. easy and delicious!
This is a great recipe! Very easy, but no one will ever know going by the taste and the presentation. I put 2 thin orange slices under each half of hen, and used about 2 tablespoons of the juice from the remaining orange. Both times I have fixed it, it has come out amazing. I'm not a fan of chili powder, so I was very surprised at how wonderful I thought this dish was.
YUMMY!!! Not only is it EASY...but fabulously TASTY!!! Someone else had mentioned that it lacked herbs or flavor...so I added 2 large cloves of minced garlic [per someone else's suggestion] to the mixture and it was scrumptious. I also put salt and pepper on the hens directly prior to baking. Not at all greasy! Thank you!!
I used real butter instead of the recommended margarine, and added a little orange marmalade and cinnamon. Awesome!!
WOW! This was the first time I have EVER made cornish hens and they turned our fantastic. This recipe is named appropriately, because they did turn out juicy. I follow the "sauce" recipe and that turned out great. I did add a few things. I salt & peppered the hens on both sides and place sliced onion and garlic on top, as the skin side was placed down. When I flipped them, i made sure the onion and garlic was underneath as they cooked. The "sauce" isn't over powering, which is why I like this reciped so much. Thanks for posting this wonderful keeper!
I use this recipe and my cornish hens were perfect. I made them for my parents and it was the first time that they had it and they really liked it. I left out the chili powder and used rosemary and thyme instead
This has been my go-to reciepe for Cornish Hens for the last 3 years. The flavour is just amazing. You can make it exactly as is and it's easy and wonderful. I've made just a few tweeks after making it so may times. I throw in 2 cloves of garlic while I'm melting the butter, add an additional tbsp of orange juice, and then I marinate the hens in it before cooking (even just for a half hour). LOVE THIS RECIEPE!
The problem with this recipe is that the Hens need to be brined before getting to the recipe. Hens are nothing but poulty and I always brine my poultry before cooking whether I am grilling, frying, roasting or baking. The brining really imparts the flavor all the way through the meat. Pat the Hens dry and then proceed with the recipe.