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Herb Cornish Hens with Cranberry Orange Sauce

Submitted by: Mary on 11/04/2003
1887 views
2.75 avg rating
167 votes
 
 
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Ingredients

CORNISH HENS:

4 Rock cornish hens (2 lbs each)
2 T Roasted garlic flavored oil
1 t Salt
1 t Dried thyme leaves
1/2 t Pepper
Thyme sprigs for garnish
CRANBERRY ORANGE SAUCE:

3/4 C Splenda granular
1 lb Fresh cranberries
1 C Water
2 t Grated fresh ginger root
1 t Orange extract
1 t Orange peel
1 t Xanthan gum

Directions

Heat oven to 350F degrees. Place hens, breast sides up on rack in shallow roasting pan. Brush with oil. Sprinkle inside and out with salt, dried thyme and pepper. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.



Bake uncovered 1 1/2 hours or until thermometer reads 180 degrees and juice of hens is no longer pink when center of thigh is cut.



While hens are baking, make cranberry orange sauce.



Combine all ingredients for sauce except xanthan gum. Cook over medium heat until cranberries pop and mixture thickens slightly.



Add xanthan gum and stir until thickened.



To serve, cut each hen in half along backbone and breastbone from tail to neck, using kitchen shears.



Serve hens with warm sauce. Garnish with thyme sprigs.




Servings

4

Calories

9

Time to prepare

15 minutes

Difficulty

Easy
 

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