Peachy Cornish Game Hens with Orange rice (Holiday Menus for Family)

 

For 2 portions

• 2 rock cornish hens (¾ to 1 pound each)
• Salt
• Margarine or butter, melted
• ¼ cup peach jam or orange marmelade
• 1 teaspoon soy sauce
• 1 clove garlic, finely chopped
• Orange rice (recipe below)

1. Heat oven to 350F.
2. Sprinkle cavities of hens with salt ; place breast sides up, on rack in swallow pan and brush with margarine.
3. Roast uncovered 45 minutes, brushing with margarine 3 or 4 times.
4. While hens are roating prepare orange rice ; add to oven 35 minutes before hens are done. 
5. Mix jam, soy sauce and garlic and brush hens with jam mixture ; roast uncovered about 15 minutes longer, brushing once with jam mixture, until juices run clear.
6. Serve with orange rice.

Orange rice

• ½ cup uncooked regular long grain rice
• 1 teaspoon grated orange peel
• ¼ teaspoon ground nutmeg
• 1 cup carrots, sliced
• 1 cup chicken broth
• 2 tablespoons orange juice
• 1 tablespoon chopped fresh parsley

1. Heat oven to 350F.
2. Mix rice, orange peel and nutmeg in ungreased 1-quart casserole ; stir in carrots and chicken broth.
3. Cover and bake 30 to 35 minutes or until liquid is absorbed ; sprinkle with orange juice and add parsley.
4. Toss until well mixed ; let stand 5 minutes before serving.

BON APPÉTIT