Game Hens with Cranberry Couscous Recipe
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Roasted Cornish game hens always impress guests. Quick-cooking couscous and dried cranberries make an easy but tantalizing stuffing.
Ingredients
- 3/4 cup chicken broth
- 1 teaspoon finely shredded orange peel
- 1/3 cup orange juice
- 3/4 cup couscous
- 1/2 cup dried cranberries or currants
- 1/4 teaspoon ground ginger
- 4 1-1/4- to 1-1/2-pound Cornish game hens
- 1 tablespoon olive oil or cooking oil
- 1 clove garlic, minced
- Orange wedges (optional)
- Preheat oven to 375 degrees F. In a small saucepan combine chicken broth and orange juice (set peel aside); bring to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Stir in orange peel, dried cranberries or currants, and ginger; set aside.
- Rinse hens; pat dry. Season cavities lightly with salt. Lightly stuff hens with couscous mixture. Pull neck skin, if present, to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail.
- Place hens, breast side up, on a rack in a shallow roasting pan. Brush with oil; spread garlic over birds. Cover loosely with foil. Roast for 30 minutes. Uncover; roast for 1 to 1-1/4 hours more or until tender and no longer pink. Garnish the game hens with orange wedges, if desired. Makes 4 servings.
- Calories 799, Total Fat 41 g, Saturated Fat 9 g, Cholesterol 200 mg, Sodium 301 mg, Carbohydrate 41 g, Protein 66 g.
- Percent Daily Values are based on a 2,000 calorie diet
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