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Cornish Hens with Coffee Liqueur Sauce

Cornish Hens with Coffee Liqueur Sauce


"This has become a favorite around our house."
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1 h 25 m servings 530 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 12
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Very good everyone liked this dish. Thank you for posting this recipe.

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

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

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 ...

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 16...

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 ...

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

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 ...

This review is for the sauce only as I made this with chicken tenderloins cooked in a skillet instead of cornish hens. I used coffee flavored brandy (not sure if it is similar to liquer...) anyw...

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