Wine, Orange and Herbs Cornish Hen
By: KosherScene
Published: Monday, December 13, 2010 - 9:38am

Ingredients




2 Cornish hens
Marinade
1 tablespoon Italian seasoning
3 tablespoons fresh lemon juice
1/4 cup olive oil
2 Elephant garlic cloves, crushed
1/2 cup of dry wine
1 Freshly squeezed juice of large orange
1/4 cup fresh basil leaves
1/4 cup fresh rosemary leaves
1 small onion chopped
2 tablespoons garlic powder
1 bunch small fresh thyme
1 tablespoon kosher salt
4 bay leaves
1 tablespoon fresh marjoram leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar or Natrazyle Xylitol
1 teaspoon red wine vinegar
Salt to taste

Preparation

1 Quarter the hens and place the pieces in a 9" x 13" baking tin . 2 In a blender combine all the marinade ingredients until thoroughly blended. 3 Pour in over the hens, cover with plastic and marinade in fridge for 24 to 48 hours. 4 After chicken has been marinated, combine the herb ingredients in a blender (or prepare ahead and store in a Ziploc bag) until thoroughly mixed. 5 When done add salt to taste. 6 Preheat oven to 450 F. 7 Take marinated hens out and keep out of refrigerator for 15 to 20 minutes. 8 Put hen pieces in a single layer (with the skin on top) in a roasting pan. 9 Sprinkle herb mixture over the pieces 10 Roast for 10 minutes 11 Reduce heat to 350 F, and continue roasting for 15-20 minutes or until the juices run clear. Don't forget to baste thoroughly at least a couple of times. 12 Remove from oven, you may want to garnish pieces with fresh parsley and serve.

About


I look for every possible excuse to use wine or liqueur in my cooking or roasting. When my kids were home, this was one of their favorite recipes.