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Tuesday, February 28, 2012

Debbie Warren's Cornish Hens with Rosemary Butter and Orange Glaze

3 1 lb. Cornish game hens
6 T. butter, softened
1 T. rosemary, finely chopped
salt and pepper
3 T. orange marmalade
1 rice pilaf recipe
orange slices and rosemary sprigs to garnish


Hens should be thoroughly thawed.  Loosen skin from meat. Mix butter and rosemary and spread 1/4 of mixture under skin and on outside of each hen. Season with salt and pepper. Tie legs together with string. Place on rack of roaster and cover bottom of pan with water.  Bake in 350 degree oven. After about an hour glaze hens with orange marmalade. Continue roasting for another 1/2 to 1 hours or until juices run clear when pierced with a fork. 

Cut hens in half and arrange on outside of platter. Spoon rice on inside of platter and garnish around hens with rosemary and orange slices. 

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