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+ servings
Two stuffed Cornish hens on a platter with celery leaves and sage garnish.
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5 from 1 vote

Cornish Hens with Orange Apricot Glaze

This small scale holiday recipe is not short on flavour!
Prep Time25 minutes
Cook Time1 hour
Brining Time1 day
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 580kcal

Ingredients

  • 3 Cornish Hens
  • ½ cup orange juice to be used at the time of roasting the hens
  • ½ cup water to be used at the time of roasting the hens

Brine

  • 2 cups orange juice
  • juice of 2 mandarin oranges
  • 6 cups water
  • ½ cup coarse salt Kosher or Pickling salt
  • ¼ cup sugar
  • 1 cinnamon stick

Orange Apricot Glaze

  • 1 pkg dry onion soup mix about 1 oz or 30 grams
  • ½ cup apricot jam
  • ¼ cup orange juice

Dressing

  • ½ recipe Orange Cranberry Pecan Bread in ½" cubes (about 4 cups)
  • 1 small onion
  • ½ cup celery diced
  • 2 tablespoon butter
  • 1 tablespoon fresh thyme or ½ tablespoon dried
  • ½ cup dried cranberries
  • ¼ cup orange juice
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

Brine

  • Mix all brine ingredients together. Clean cavities of hens and rinse thoroughly.
  • Put hens in a large container and pour brine over them. Hens should be submerged or almost submerged. You may need to use 2 containers.
  • Refrigerate hens in brine for 24-48 hours. If hens are not completely submerged turn them over every 12 hours.
  • An hour or so before you start to cook them, drain the brine and pat the hens dry.

Dressing

  • Sauté onion and celery in butter until soft and translucent. About 8 minutes.
  • Add the thyme, salt and pepper.
  • Mix vegetables with the bread cubes and cranberries. Pour in orange juice and stir to moisten the mixture.

Hens

  • Preheat oven to 375°.
  • Stuff hens with the dressing. Position hens in a large roast pan. Add the ½ cup each or orange juice and water.
  • Tent the hens loosely with foil and roast 40 minutes. Mix the glaze ingredients while hens are roasting. Remove foil and brush on the glaze. Return hens to the oven and roast another 20 minutes or so uncovered.
  • Internal temperature of the hen should reach 180° and dressing should reach 165°. If not using a thermometer check that the leg joint moves easily and juices run clear.
  • Strain the pan juices and reserve to drizzle over hens when serving.

Nutrition

Calories: 580kcal | Carbohydrates: 25g | Protein: 39g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 237mg | Sodium: 394mg | Potassium: 634mg | Fiber: 1g | Sugar: 18g | Vitamin A: 536IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg