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Cornish Hens with Orange Rice

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Cornish Hens with Orange Rice
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  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 6
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Cornish hens roasted with sauce made using grapes, wine and apple jelly and served with orange rice – a hearty fall dinner!
By Betty Crocker Kitchens
Updated Mar 14, 2014

Ingredients

Cornish Hens

  • 2 cups seedless green grapes
  • 1/4 cup butter
  • 3 Rock Cornish hens (about 1 lb each)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 1/3 cups sweet white wine
  • 1/2 cup fresh orange juice
  • 1 cup apple jelly
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Orange Rice

  • 1/4 cup butter
  • 1 1/2 cups finely chopped celery stalk and leaves
  • 1/2 cup chopped onion (1 medium)
  • 2 1/4 cups water
  • 3/4 cup fresh orange juice
  • 1 1/2 cups uncooked long-grain rice
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange peel
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 450°F. Spray large roasting pan with cooking spray. Spread grapes in roasting pan.
  • 2
    In 12-inch skillet, melt 1/4 cup butter over medium heat. Add hens; cook 8 minutes, turning once. Place hens on top of grapes in roasting pan. Reserve 1 tablespoon drippings in skillet. Stir flour into drippings with whisk until smooth. Gradually stir in wine, 1/2 cup orange juice, the apple jelly and 1 teaspoon of the salt. Cook over medium-high heat, stirring constantly, until jelly is melted and sauce is reduced to 2 cups. Remove from heat; reserve 1 1/4 cups sauce for serving.
  • 3
    Sprinkle hens with pepper and remaining 1/2 teaspoon salt; brush with 1/4 cup remaining sauce.
  • 4
    Roast uncovered on bottom oven rack 40 minutes, brushing hens twice with 1/4 cup sauce, until juice of hens is clear when thickest part is cut to bone (at least 165°F). Cover; let stand 10 minutes.
  • 5
    Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook celery and onion in butter 3 minutes, stirring occasionally, until tender. Stir in water and 3/4 cup orange juice. Heat to boiling; stir in rice and 1/2 teaspoon salt. Return to boiling; reduce heat to low. Cover; simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in orange peel; fluff rice with fork.
  • 6
    Arrange rice, grapes and hens on serving platter or individual plates. Serve with reserved 1 1/4 cups sauce.

Nutrition

540 Calories, 16g Total Fat, 8g Protein, 90g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Total Fat
16g
0%
Saturated Fat
10g
0%
Sodium
810mg
0%
Total Carbohydrate
90g
0%
Dietary Fiber
2g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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