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Wine Glazed Cornish Hens

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  Chopped onion 1⁄4 Cup (4 tbs)
  Slivered almonds 2 Tablespoon
  Butter 2 Tablespoon
  Dry bread cubes 4 Cup (64 tbs)
  Oranges 2 Medium, peeled and diced
  Light raisins 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Rock cornish game hens 6 Pound (Six 1 Pound Birds, Ready To Cook)
  Wine glaze 1⁄2 Cup (8 tbs)

Cook and stir onion and almonds in butter about 5 minutes.
Toss with dry bread cubes, oranges, raisins, and the salt.
Rinse hens; pat dry with paper toweling.
Season with salt and pepper.
Lightly stuff birds with bread mixture.
Skewer shut.
Tie legs together; tie legs to tail.
Place hens, breast up, on rack in shallow roasting pan.
Brush with salad oil; cover loosely.
Roast at 375° for 30 minutes.
Uncover; baste with Wine Glaze.
Roast till done, about 1 hour more, basting frequently with the glaze. (When done, drumstick can be twisted easily.)

Recipe Summary

Main Dish

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