Cornish Hens Stuffed with Tangerines and Herbs

The combination of tangerines and herbs brings a refreshing citrus flavor to this entrée that reminds us that spring is just around the corner. Cornish game hens cook faster then a whole chicken and the meat is always tender and juicy.  Two of these are just right for a family of four, becasue  half is enough for 1 person.

Ingredients

2 Cornish hens – about 1 1/2 lbs total weight
6 sprigs of parsley
2 sprigs of rosemary
2 tablespoons of honey
2 tablespoons of balsamic vinegar
I tangerine cut into 6 wedges
Kosher Salt and pepper
Non-stick cooking spray
Zest of the tangerine for garnish

Technique

Wash and remove any giblets from cavity of both hens. Stuff each hen with above ingredients in this order. Parsley (3 sprigs), rosemary (1 sprig), honey (1 tablespoon), balsamic vinegar (1 tablespoon) and last, tangerines (3 wedges). Sprinkle hens with kosher salt and pepper. Place breast side down into a large baking dish coated with non-stick cooking spray, covered and bake in a preheated oven at 375 degrees for 75 minutes. Remove from oven, garnish with zest and carve.

Suggested Side Dish

Try Whole Wheat Organic Couscous, Garlic and Herb Rice or Baked Mashed Redskin Potatoes with Greek Yogurt and Rosemary.

Suggested Beverage

Try Wente Vineyards Riva Ranch Chardonnay (Livermore Valley), Cockatoo Ridge Chardonnay (South Australia), Hahn Estates Chardonnay (California), Skinny Dip New Belgium Brewing (Ft. Collins, CO) or Blue Moon Belgian-Style Wheat Ale with orange wedges.

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