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Cornish Hens With Orange-Raisin Sauce

Cornish Hens With Orange-Raisin Sauce

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

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.

Serves 4

About Pat Tate [1]

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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