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Orange Glazed Roast Cornish Hen https://www.metro.ca/userfiles/image/recipes/poulet-cornouailles-roti-glace-orange-4690.jpg PT10M PT1H25M PT1H35M
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.
4
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) marmalade 1/2 cup (125 mL) chicken broth 1 Tbsp. (15 mL) cornstarch, mixed with 3 tablespoon (45 ml) orange juice
Orange Glazed Roast Cornish Hen

Orange Glazed Roast Cornish Hen

Rate this recipe
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  • Gluten-free
4
servings
0:10
Preparation
1:25
COOKING
1:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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)
    marmalade
  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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