Orange-Ginger Glazed Cornish Hens

I came across a bag of these in the freezer and decided to have them for dinner.  They were as good as leftovers as they were when I first made them for a buffet. Cornish hens are ideal for a buffet dinner because a quarter of a hen make a nice small serving if guests are filling their plates and don’t want to take a big portion, such as a chicken breast.  They can always go back for more.

These hens have a slightly warm, but not spicy taste from the ginger. The original recipe, from Cooking Light, showed them as rather pale, but mine became nicely brown.  They don’t really have a sauce with them.  This is the dish I made the famous Jezebel Sauce for…but they are fine without any sauce at all, which is how I had them for dinner tonight.

Orange-Ginger Glazed Cornish Hens

¾ cup fresh orange juice (about 3 oranges)
2 Tablespoons minced peeled fresh ginger
1 Tablespoon low-sodium soy sauce
2 Tablespoons honey
1 Tablespoon water
2 teaspoons cornstarch
2 (1 1/2-pound) Cornish hens, skinned and quartered
Cooking spray
½ teaspoon salt
½ teaspoon ground ginger

Preheat oven to 475°.  Line a jelly roll pan or large cookie sheet with foil and spray with cooking spray.

Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly.

Place hen halves, meaty sides up, on prepared pan; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves. Bake at 475° for 25 minutes or until a meat thermometer registers 180° when inserted in a thigh. Makes 4 servings (serving size is 2 pieces) at 4 grams of fat/serving.

Passover cornish hens


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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