Cornish Game Hen Recipe with Sherry, Orange and Rosemary

• Meat

  • 2 Cornish hens

• Produce

  • 1 Orange
  • 2 sprigs Rosemary, Fresh
  • 1 Yellow onion

• Canned Goods

  • 1/4 cup Chicken broth, reduced sodium

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup Holland house sherry cooking wine

Found on rachelcooks.com

Description

Ingredients

• 2 cornish hens (about 2 pounds each)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 orange, quartered
• 2 sprigs fresh rosemary
• 1 yellow onion, quartered
• 1/4 cup Holland House Sherry Cooking Wine
• 1/4 cup reduced sodium chicken broth
• 1/2 teaspoon dijon mustard

Directions

• Preheat oven to 450 degrees Fahrenheit. If present, remove giblets from cornish hens. Rub outside of cornish hens with 1 tablespoon of the olive oil. Season hens with salt and pepper on all sides. Place 1 orange wedge and 1 sprig of rosemary in cavity of each cornish hen. Arrange in a roasting pan, and arrange remaining orange wedges and quartered onions around hens. Roast at 450 degrees Fahrenheit for 25 minutes. Reduce oven temperature to 350 degrees Fahrenheit. In a small bowl or measuring cup, whisk together Holland House Sherry Cooking Wine, chicken broth, mustard, and remaining 1 tablespoon of oil and pour over hens. Continue roasting about 45 minutes longer, or until hens are golden brown and juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees Fahrenheit. Baste with juices from pan every 10 minutes. Transfer hens, oranges, and onions to a platter, pouring liquid from cavities into the roasting pan. Cover cornish hens loosely with aluminum foil to keep warm. Transfer pan juices to a medium saucepan (you can also do this right in the roasting pan) and place over high heat. Boil until liquids reduce to a sauce, 5-7 minutes. To serve, cut hens in half lengthwise and arrange on plates. Spoon sauce over hens and serve.