Cornish Hens With Orange-Raisin Sauce Recipe
This Cornish Hens With Orange-Raisin Sauce recipe makes a very elegant dinner. When planning this, it is a good idea to know your guests. I find many women find a whole Cornish Hen too big a portion. On the other hand most men have no trouble eating a whole hen.
Ingredients for Cornish Hens With Orange-Raisin Sauce
- 4 Rock Cornish Game Hens (1 to 11/4 lb each)
- Butter, melted
- 1 cup Wild Rice
- 1 can Chicken Broth (14 ounces)
- ½ Tsp Salt
- 2/3 cup Raisins
- 2/3 cup Orange Juice
- ¼ cup Butter or Margarine
- ¼ cup Flour
- 1 Tsp Salt
- ¼ Tsp Paprika
- 1/8 Tsp Pepper
- 2 cups Milk
Method for Cornish Hens With Orange-Raisin Sauce
Thaw hens if frozen. Heat oven to 350º. Wash hens and pat dry. Rub cavities with salt. Place hens breast side up on rack in shallow baking pan; brush with melted butter. Increase oven temperature to 400º; bake hens ten minutes longer or until brown.
Meanwhile wash rice thoroughly; drain well. In large saucepan, measure broth and add water to measure 3 cups liquid. Add rice and ½ Tsp salt. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 45 minutes.
Combine raisins and orange juice in small pan; heat to boiling. Reduce heat and simmer 5 minutes. Set aside.
Melt ¼ cup butter in small saucepan. Remove from heat; blend in flour, 1-teaspoon salt, the paprika and pepper. Cook over low heat; stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Stir in raisin-orange juice mixture.
Place hens on rice; pour some of the sauce over the hens. Serve remaining sauce separately.