Cornish Hens a l’Orange

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Here, the old-time spirit of duck a l'orange combines with easiness of roasting Cornish hens successful a look for entertaining.

The roasting pan(s) you usage should beryllium sturdy capable to withstand stove-top heat; the condiment finishes connected a burner. You'll request an instant-read thermometer.

From a mash-up of recipes adapted by freelance writer Julienne Gray.

Ingredients

measuring cup

Servings: 4-8

For the hens

4 Cornish hens (each astatine slightest 1 1/2 pounds; giblet packets removed), patted adust with insubstantial towels
1 1/3 cups rootlike oil
2 1/2 teaspoons kosher salt
6 teaspoons granulated ail (a.k.a. ail powder)
1 tablespoonful positive 1 spoon saccharine paprika
2 navel oregon humor oranges

For the sauce

2 cups adust achromatic wine
2 cups caller orangish juice
2 rounded/heaping teaspoons Better Than Bouillon beef base
4 teaspoons cornstarch
1/2 cupful orangish liqueur, specified arsenic Grand Marnier
Kosher salt

From a mash-up of recipes adapted by freelance writer Julienne Gray.

Tested by Jacob Brogan and Bonnie S. Benwick.

Published March 10, 2026

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