Email to Terry Ward      

Orange-Ginger Glazed Cornish Hens

Source of Recipe


Cooking Light-10/02






List of Ingredients



• 3/4 cup fresh ornage juice (about 3 oranges)
  
• 2 tablespoons minced peeled fresh ginger
  
• 1 tablespoon low-sodium soy sauce
  
• 2 tablespoons honey
  
• 1 tablespoon water
  
• 2 teaspoons cornstarch
  
• 2 (1 1/2 pound) Cornish hens, skinned and halved
  
• cooking spray
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground ginger
  






Instructions



1. Preheat oven to 475 degrees.
   
   
2. Combine the first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly.
   
   
3. Place hen halves, meatly side up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves.
   
   
4. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475 for 25 minutes or until thermometer registers 180 degrees.
   
   
5. Servings: 4
   
   
6. 188 cal, 3.8g fat, 22.5g pro, 15.6g carb, 0.3g fiber, 99mg chol, 1mg iron, 487mg sod, 19mg calc.