Herb-Infused Orange Balsamic Cornish Hens
Elevate your culinary skills with this Herb-Infused Orange Balsamic Cornish Hens recipe, perfect for family gatherings or special occasions. Tender and juicy Cornish hens are marinated in a zesty blend of orange juice concentrate and aged balsamic vinegar, imparting a rich, sweet-tangy flavor that's complemented by fresh rosemary. The hens are then roasted to perfection, resulting in crispy skin and succulent meat, making this dish not just a meal, but a delightful experience to share with loved ones.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Rock Cornish game hens
6 (rinsed and patted dry)
Coarse salt
to taste
Coarse black pepper
to taste
Orange juice concentrate
1 cup (thawed)
Aged balsamic vinegar
1 cup
Extra virgin olive oil
3-4 tablespoons
Fresh rosemary
7-8 stems (leaves chopped)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Line two rimmed baking sheets with aluminum foil for easy cleanup and set a baking rack in each pan to allow circulation.
3
With poultry shears or a sharp chef's knife, carefully cut along both sides of the backbone of each Cornish hen and discard the backbone.
4
Open the hens and turn them skin side up, pressing gently down on the breastbones to flatten them slightly for even cooking.
5
Place three hens on each prepared baking rack, skin side up, and season the birds generously with coarse salt and black pepper.
6
In a mixing bowl, combine the thawed orange juice concentrate, aged balsamic vinegar, and extra virgin olive oil. Mix well.
7
Drizzle the marinade evenly over the seasoned hens, making sure to coat them thoroughly.
8
Sprinkle the chopped fresh rosemary leaves over the hens, distributing them evenly for enhanced flavor.
9
Roast the hens in the preheated oven for 15 minutes at 425°F (220°C). Then, reduce the temperature to 375°F (190°C) and roast for an additional 30 minutes or until the internal juices run clear.
10
For accurate doneness, check the hens with an instant-read thermometer; the internal temperature should read 165°F (74°C).
11
Once done, let the hens rest for about 5 minutes before carving and serving. Enjoy your flavorful and aromatic dish with your favorite sides!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Herb-Infused Orange Balsamic Cornish Hens?
Herb-Infused Orange Balsamic Cornish Hens are succulent small birds marinated in a zesty blend of orange juice concentrate and aged balsamic vinegar, then roasted with fresh rosemary for a rich, sweet-tangy flavor.
How many Cornish hens does this recipe require?
This recipe requires 6 Rock Cornish game hens, which are rinsed and patted dry before preparation.
What is the best way to prepare the hens for even cooking?
The hens should be spatchcocked by removing the backbone with poultry shears and pressing down on the breastbones to flatten them.
What temperature should the oven be set to initially?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) for the initial roasting phase.
What are the ingredients for the marinade?
The marinade consists of thawed orange juice concentrate, aged balsamic vinegar, and extra virgin olive oil.
How long do the hens roast at the initial high temperature?
The hens are roasted at 425 degrees Fahrenheit for the first 15 minutes.
What is the second roasting temperature and duration?
After the initial 15 minutes, reduce the temperature to 375 degrees Fahrenheit and roast for an additional 30 minutes.
What is the safe internal temperature for Cornish hens?
The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) when checked with an instant-read thermometer.
How should I prepare the baking sheets for this recipe?
Line two rimmed baking sheets with aluminum foil and set a baking rack in each pan to allow for air circulation.
Can I use fresh herbs in this recipe?
Yes, the recipe specifically calls for 7 to 8 stems of fresh rosemary with the leaves chopped.
How do I remove the backbone of the hens?
Use poultry shears or a sharp chef's knife to carefully cut along both sides of the backbone and then discard it.
Why is it important to let the hens rest after roasting?
Letting the hens rest for about 5 minutes before carving allows the juices to redistribute, ensuring the meat remains juicy.
What type of balsamic vinegar is recommended?
The recipe recommends using aged balsamic vinegar for its deeper and sweeter flavor profile.
Should the orange juice concentrate be frozen when used?
No, the orange juice concentrate should be thawed before being mixed with the vinegar and oil.
What kind of salt and pepper should I use for seasoning?
The recipe calls for coarse salt and coarse black pepper to season the birds generously.
How many hens fit on each baking rack?
The recipe suggests placing three flattened hens on each prepared baking rack.
Is this recipe suitable for a special occasion?
Yes, the elegant presentation and sophisticated flavor profile make it perfect for family gatherings or special occasions.
How do I ensure the marinade coats the hens properly?
Drizzle the marinade evenly over the hens and make sure to coat them thoroughly before sprinkling the rosemary.
Can I use regular olive oil instead of extra virgin?
While extra virgin olive oil is specified for its flavor, regular olive oil can be used as a substitute if necessary.
What visual cue indicates the hens are done?
The internal juices should run clear, and the skin should be crispy and golden.
How much orange juice concentrate is needed?
You will need 1 cup of thawed orange juice concentrate.
What type of pan is best for roasting?
A rimmed baking sheet is recommended to catch any drippings and hold the roasting rack.
Does this recipe include sugar?
The recipe does not list added sugar, though the orange juice and balsamic vinegar naturally contain sugars.
How much rosemary is used?
The recipe uses 7 to 8 stems of fresh rosemary, with the leaves chopped and sprinkled over the birds.
Can I double this recipe?
Yes, provided you have enough oven space and additional baking sheets and racks.
Is this dish considered a dinner recipe?
Yes, it is tagged as a dinner recipe and a family recipe.
What makes the meat succulent in this recipe?
The combination of the orange-balsamic marinade and the roasting method helps keep the meat tender and juicy.
Are the backbones used in the recipe?
No, the backbones are discarded after being removed from the hens.
Is the skin expected to be crispy?
Yes, roasting at high heat initially helps achieve crispy skin.
What category of food does this fall into?
This dish falls under the poultry category, specifically featuring Cornish hens.