All Seasons Orange Cornish Game Hens with Rice
1 cup long grain white rice
1 1/2 cups water
3 ribs celery, chopped
1 small onion, chopped
1 tbsp butter
1 tsp salt
1 tsp pepper
1 tbsp sugar
1/2 cup dried cranberries
2 Cornish Game Hens or 1 (4-5 lbs) roasting chicken
salt and pepper to taste
3/4 cup orange juice concentrate
1/2 cup orange marmalade
Cook rice in water for 15 minutes. Saute celery and onion in butter until translucent. Combine celery and onion mixture with rice. Stir in salt, pepper sugar and dried cranberries.
Heat orange juice concentrate and marmalade. Use as baste for hens or chicken approximately every 15 minutes until juices run clear and instant read thermometer reads 165 degrees. The remaining basting sauce may be reheated and served over rice.
Hen or Chicken Preparation:
Clean hen or chicken. Separate skin from breast using a small paring knife. Do NOT cut skin. Pour into the cavity a mixure of John Henryʼs Tammyʼs Herbal Rub (or Herbes de Provence) and olive oil. Pull skin back over the breasts and push mixture under the skin over legs and thighs. Oil outside chicken skin and generously apply Tammyʼs over the entire outside of hen. Rotiss, grill or smoke hens for 45 minutes.