Cornish Hens with Orange Rice

Name: Cornish Hens with Orange Rice
Prep time: 30 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 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; 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

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Prep 30 min
Total 1 hr 20 min
Servings 6

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 March 14, 2014

Make With

Gold Medal Flour

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

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.