Orange Glazed Roast Cornish Hen

Orange Glazed Roast Cornish Hen
  • 4 servings
  • 0:10 Preparation
  • 1:25 Cooking
  • 1:35 Total Time


Add all
  • 4

    Cornish hens

  • 2 Tbsp.
    (30 mL)

    lemon butter, melted

  • ground anise

  • ground sage

  • ground savory

  • Salt and freshly ground pepper

  • fresh rosemary, 4 sprigs

  • 2

    onions, roughly chopped

  • 1/2 cup
    (125 mL)

    fresh or frozen cranberries

  • 1 Tbsp.
    (15 mL)

    fresh ginger

  • 1/2 cup
    (125 mL)

    orange juice

  • 2

    cloves garlic, roughly chopped

  • 2 Tbsp.
    (30 mL)


  • 1/4 cup
    (60 mL)

    orange liqueur

  • 1/2 cup
    (125 mL)

    chicken broth

  • 1 Tbsp.
    (15 mL)

    cornstarch, mixed with 3 tablespoon (45 ml) orange juice


Preheat oven to 325°F (165°C).

In a bowl, mix together lemon butter, anise, sage, savory, salt and pepper.

Season the patridges inside and outside with the mixture.

Stuff one sprig of fresh rosemary inside each partridge.

Put the partridges in a roasting pan or dish along with onions, 1/2 of the cranberries, ginger, orange juice and garlic.

Place in oven and roast for approximately 1 hour and 25 minutes, or until juices run clear.

When partridge are cooked, remove them from the pan, remove the rosemary sprig, and let rest.

Pour remaining contents from the roasting pan into a saucepan and add the removed rosemary sprig, marmalade, orange liqueur, remaining cranberries and chicken broth.

Simmer for 10 minutes, strain, and thicken with cornstarch/orange juice mixture.

Garnish poultry with fresh rosemary and cranberries.

Serve with sauce.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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