Thursday, 25 December 2014
Since it's just the two of us, we usually have Cornish hens for a holiday meal. Each person gets their own bird, the presentation is great and it's all white meat. Tonight Gord made one each for each of us with a Grand Marnier honey glaze.
2 Cornish game hens
2 tablespoons of olive oil
2 tablespoons honey
2 tablespoons Grand Marnier
Salt and black pepper
Cooked Rice (I used Converted Rice but a wild rice would work great)
First it is best to twist the wing tips backs. Most Cornish hens come this way. Place the hens in their own individual tin trays, which makes for an easy clean-up afterwords, as you just throw the trays away after.
Stuff the cooked rice into the hens. Mix the oil, the salt and black pepper and use this to brush the Cornish hens.
Cover and bake the prepared Cornish hens in a 375F oven for 35 minutes.
In a small saucepan, cook the honey over medium heat until bubbly, then remove from heat. Stir in the Grand Marnier. He did this with about 5 minutes left for the hens to come out. Brush the mixture over the hens.
Put back into the oven but do not cover. Bake for another 25 minutes. He basted once part way through.
The sauce is delicious, which he spooned over the rice.
Gord can make it again!