Rock Cornish Hens with Orange and Maple Syrup Sauce

(Serves 4)


2  Rock Cornish hen cut in half  2
2  large red onions finely chopped  2

2 Zeste from a large Orange  2
100 ml orange juice (no sugar added)  1/3 cup
200 ml maple syrup or honey   3/4 Cup
7 ml  ground muscade    1 ½ tsp
10 ml  ground Ginger or   2 tsp
15 ml  ginger Root finely chopped  1 Tbs
20 ml  olive oil    4 tsp


1. In a shallow dish, arrange Cornish hen halves without stacking.

2. In a bowl, stir together all marinade ingredients; set aside 125 mL (½ cup) of marinade in a covered bowl in refrigerator; pour remaining marinade over hens.

3. Marinate Cornish hens in refrigerator for 2 to 4 hours, turning over occasionally.

4. Preheat oven to 180°C (350°F). Scatter onions evenly over bottom of a baking dish; remove hens from marinade, drain well and arrange skin-side up over onions.

5. Roast for about 50 minutes, brushing often with reserved marinade without turning. Skin should be golden and crisp.

6. In a small saucepan, make sauce by boiling down remaining marinade by half.

7. Arrange hens and onions on warmed plates and spoon sauce over top.

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