Cornish Hens with Coffee Liqueur Sauce Recipe - Allrecipes.com
Cornish Hens with Coffee Liqueur Sauce Recipe
  • READY IN ABOUT hrs

Cornish Hens with Coffee Liqueur Sauce

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"This has become a favorite around our house."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a small saucepan, stir together the coffee liqueur, orange and lemon juices, mustard and paprika. Add butter and bring to a boil. Once boiling, lower heat and simmer for 1 minute. Remove from heat, cover and set aside.
  2. Rinse hens under cold running water and pat dry. Season the cavities with salt and pepper to taste. Stuff each bird with half a slice of orange and half a slice of lemon. Stuff grapes into the cavity if desired. Spoon in about a tablespoon of the sauce. Truss or skewer the legs together and place breast side up in a shallow roasting pan, and tent loosely with foil.
  3. Roast for 30 minutes in the preheated oven. Remove foil and baste with the coffee liqueur sauce. Continue roasting for an additional 30 minutes, basting a few more times. Remove hens to a serving platter and remove trussing or skewers. Place roasting pan onto the stovetop and deglaze with the remaining basting sauce. Simmer until thickened, then spoon over roasted hens. Garnish with remaining lemon and orange slices.
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Reviews More Reviews

Jan 25, 2004

Very good everyone liked this dish. Thank you for posting this recipe.

 
Nov 07, 2003

Don't know about the recipe, but I completely adore the guy who submitted it!

 

15 Ratings

Dec 25, 2008

Good flavor and very moist, but the hens were undercooked at the recommended one hour. It's more like one and a half hours.

 
Nov 29, 2010

My advice for cooking time is just to keep basting it every 10 minutes or so after that 2nd half hour, and when they are browned on top, check temperature with a meat thermometer. Get them to 165 Fahrenheit minimum, and you're done. Thank you for your recipe! We did this for Thanksgiving-- fantastic! We thought we almost didn't even need side dishes with such a great tasting main course! Remember to only do a half hen per person if you have plenty of side dishes.

 
Jan 04, 2010

I used Kahlua and add a 1/4 cup of apricot preserves to the sauce. Came out great! Thanks to those that suggested baking for 90 minutes rather than 60. Ours came out just right. I think they would have been underdone in just 60 minutes.

 
Oct 30, 2009

I downsized the recipe to one hen for my fiancé and I. Not sure about it's weight, but even though we cooked it in the oven for one hour it wasn't completely cooked; I am going to blame this on my oven which is old and seems to cook unevenly. My half was nicely done while his wasn't; the breasts were a little dry. I omitted the grapes since they were optional anyway. Added extra lemon and orange juices to the glaze/sauce, which was delicious! Maybe next time I will add some clove or nutmeg for increased flavour and depth. Served this with rice (white rice, diced red/green/yellow peppers, onion and garlic powder, chicken stock, water and some of the glaze). This is my first time making and eating a Cornish hen, only downside about the fowl itself is that the small bones (rib area) were a little tedious to pick clean. A keeper though, that's for sure!

 
Jan 19, 2010

This worked out very well. The sauce was easy and a big hit.

 
Dec 05, 2006

Used Starbucks Coffee liquere which proved to have a mello flavor. The birds were extreamly moist. I did stuff them with seedless grapes in addition to the lemon and orange slices. The fruit had a bit of a chicken flavor so no one ate it. But they loved everything else. Highly Recomended

 

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Nutrition

  • Calories
  • 530 kcal
  • 26%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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