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ENGLISH
2 slices fresh orange
2 Cornish hens (24
oz./681 g each),
completely thawed,
if frozen, and dried
12 pearl onions, peeled
4 small dark orange
sweet potatoes,
peeled and cut into
halves lengthwise
1
⁄2 cup (125 ml) chicken
broth
1
⁄4 cup (50 ml) white
wine or chicken
broth
2 tablespoons (30 ml)
orange juice
1 teaspoon (5 ml)
grated orange peel
2 tablespoons (30 ml)
orange marmalade
1 tablespoon (15 ml)
butter, softened
1 tablespoon (15 ml)
soy sauce
2 tablespoons (30 ml)
all-purpose flour
1
⁄4 cup (50 ml) water
Place orange slices in bottom of Slow Cooker ceramic
pot. Place hens on top of orange slices. Place onions and
sweet potatoes around hens. In small bowl, combine
broth, wine (if desired, or substitute broth for wine),
orange juice, and orange peel. Pour over hens and
vegetables. In small bowl, combine marmalade, butter,
and soy sauce. Spread over hens. Cover and cook at LOW
8 to 9 hours, or until hens are very tender.
With large slotted spoon, remove hens to cutting board.
Cut each hen into halves through breast and back. Place
hen halves on large platter; arrange onions and sweet
potatoes around hens. Cover with foil to keep warm.
Discard orange slices.
In small saucepan, combine flour and water. Mix in juices
from the Slow Cooker. Bring to a boil over medium-high
heat, stirring occasionally. Cook 1 minute. Serve with
hens and vegetables.
Yield: 4 servings.
Per Serving: About 630 cal, 39 g pro, 42 g carb, 32 g
total fat, 10 g sat fat, 220 mg chol, 650 mg sod.
Orange-glazed Cornish Hens