Savory Cornish Hens With a Brandy Currant Glaze Recipe

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Savory Cornish Hens With a Brandy Currant Glaze
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Ingredients
17
Count
Nutrition
327
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Prepare the Hens - Just rinse them well, inside and out, drain and pat try. Then add 1/4 cup butter, parsley, thyme, salt and pepper in a small bowl and melt the butter in the microwave for just a few seconds. Add in the oranges and onion quarters and toss well.
  2. Stuffing - Add the orange, onion, butter and herb mix to the cavity of the hens.
  3. Skin - Brush each of the hens with 1/4 cup of butter (not melted) and season with salt and pepper.
  4. Bake - Place each of the hens on a couple of the onions slices in a small oven proof pan. The onion slices just make a natural baking rack so they don't sit directly on the pan itself. Bake at 425 for 10 minute and then reduce to 350 for about 20-30 minutes uncovered. NOTE: One reviewer wrote they were swimming in butter, but if you bake the hens on the onions used as a rack as suggested, they are not sitting in butter. The butter flavors the inside and outside, and remember, it is for 2 nice size birds. Also, the onions will absorb most of the butter and the natural juices will end up in the sauce at the end.
  5. NOTE: I used around a 1 3/4 - 2 1/2 lb hen, and then can take anywhere from 30-45 minutes. So just check and have your meat thermometer handy. This is one time when it really helps. I take mine out at 160, as it continues to cook once removed. The last time I cooked 4 for dinner they took 40 minutes. But just check to be sure.
  6. Glaze - As the hens back, in a small measuring cup add the garlic, brandy and jelly and just heat until melted. You can also do this on the stove, but the microwave is easier, quicker and just a small cup to clean out vs another pot. Baste frequently with the glaze as the chicken cook.
  7. Sauce - No I love the sauce for this but it is optional. Remove the chickens to a plate and cover with foil to let them rest. Bring the pan to the stove on medium heat and add the wine to deglaze. Get all the good dripping off the bottom of the pan. Add the broth and cook 3-4 minutes. Right before serving, just add the butter to thicken the sauce and serve with the chicken. This isn't a thick gravy, just a nice light sauce over the chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 326.77 Kcal (1368 kJ)
Calories from fat 78.63 Kcal
% Daily Value*
Total Fat 8.74g 13%
Cholesterol 105.88mg 35%
Sodium 674.84mg 28%
Potassium 455.06mg 10%
Total Carbs 26.08g 9%
Sugars 19.83g 79%
Dietary Fiber 1.53g 6%
Protein 23.69g 47%
Vitamin C 15.9mg 26%
Iron 1.8mg 10%
Calcium 48.7mg 5%
Amount Per 100 g
Calories 128.87 Kcal (540 kJ)
Calories from fat 31.01 Kcal
% Daily Value*
Total Fat 3.45g 13%
Cholesterol 41.76mg 35%
Sodium 266.13mg 28%
Potassium 179.46mg 10%
Total Carbs 10.28g 9%
Sugars 7.82g 79%
Dietary Fiber 0.6g 6%
Protein 9.34g 47%
Vitamin C 6.3mg 26%
Iron 0.7mg 10%
Calcium 19.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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