This is a very simple but super delicious meal. When this starts cooking, it smells like the holidays, with the sweetness of the orange and maple, and the evergreen-like scent of the rosemary.
Combine maple syrup, orange juice, wine and rosemary in a small saucepan. Over medium heat, bring to a simmer, and let cook gently for a few minutes.
Meanwhile, cut hens in half, down the center of the breasts, along the breastbone, and along the spine. Pat them dry with a paper towel. Gently pull skin up from breast, creating a pocket. Spread 1/6 of the orange zest in that pocket, over the meat. Place in a baking dish, skin up. Repeat with all 5 remaining halves.
Salt and pepper the tops of the hens. Brush 1/3 of the glaze over the hens.
Bake at 375 degrees for about 45 minutes, or until a meat thermometer placed in the thickest part of the meat reads 180 degrees (or until juices run clear).
Halfway through the baking, brush another coating of glaze on, and again when hens are almost done.
Enjoy!
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This was easy and delicious; the best way to explain it is the fact that one picky husband and two even pickier children cleaned their plates. The orange provides a lovely zing and the birds were very juicy. Many thanks for sharing this recipe!
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Twinks on 11.1.2010
I love the description! It makes me want to try this right now! I rarely make cornish hens, but I bet this would be great on chicken or pork! I’ve added it to my recipe box!