One of the true pleasures of cooking is to experiment with new flavors — combinations that come together to bring a bold new experience to the palette. In this recipe that is designed for preparation in The Big Easy® Oil-Less Turkey Fryer we have created an orange and ginger glaze for Cornish game hens that will kick your dinner up at least several notches!
Crispy and zingy-sweet on the outside, juicy on the inside – and done with less than a quarter-cup of oil, so your waistline will thank you as well.
First, we rubbed the hens with a dry rub and then stuffed them with some citrus:
Next, after tying the legs together, we hung them from rib hooks in the basket of The Big Easy® and lowered them in to cook:
Hot out of the cooker – crispy on the outside and juicy on the inside:
After glazing with the orange-ginger glaze, the hen was cut in half and served with steamed baby bok choy and jasmine rice. Very tasty!
- 2 Cornish game hens
- Oil to rub on hens (vegetable, canola, etc)
- One small orange, halved
- 1 1/2 cups sugar
- 2 cups red wine vinegar
- 1 tablespoon chopped garlic
- 1/2 tablespoon chopped ginger
- 1/2 tablespoon toasted coriander
- 2 cups orange juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry sage
- 1/2 teaspoon dry thyme
- salt and pepper to taste
- In a medium-sized sauce pan, mix the sugar, red wine vinegar, garlic, ginger and coriander.
- Set on stove over medium-high heat.
- Whisk together a few times, bring to boil, turn down heat and reduce (about half or original liquid amount) until large bubbles start to appear (about 30-40 minutes).
- Add in the orange juice.
- Simmer and reduce again for another 30-40 minutes until a thin syrup-like consistency appears. Large bubbles will appear again.
- Take off heat and let cool.
- While the glaze is cooling, combine all of the dry ingredients together to make your rub.
- In a large bowl, coat the hens with oil. Season the inside with salt, pepper and citrus.
- Lightly season the outside with the rub.
- Insert the orange halves inside the hens for added flavor.
- Tie legs together with butcher twine and then hang from rib hooks, breasts facing out, or you can simply place them at the bottom of the wire basket in The Big Easy®.
- Cook for about an hour, until a meat thermometer inserted into the thickest part of one of the breasts reads 165°F.
- Serve whole, or cut in half.
- Brush with orange ginger glaze.
Serving suggestion: Serve with jasmine rice and steamed baby bok choy.
Cook time will vary per the size of your bird. On average prepare for about 20 minutes per pound.