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Orange Sage Roasted Cornish Hens with Cranberry Pan Sauce

Orange sage roasted Cornish hens are seasoned with fresh sage and roasted until the skin is browned and the meat reaches 165°F. Serve the tender hens with a warm cranberry pan sauce thickened with orange, brown sugar, and pan drippings.
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Prep Time 15 minutes
Cook Time 1 hour 29 minutes
Resting 15 minutes
Total Time 1 hour 59 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the hens
  • 2 Cornish hens 1 1/2 to 2 pounds each, thawed, giblets removed, patted dry
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh sage finely chopped
  • 2 oranges medium; 1 cut into quarters and 1 finely grated zest and juiced for the sauce
  • 0.5 cup water
For the cranberry pan sauce
  • 1 pan drippings all from the roasted hens, strained and skimmed
  • 1 cup cranberries fresh or frozen
  • 0.5 cup chicken broth low-sodium
  • 2 tbsp brown sugar
  • 1 tsp cornstarch
  • 1 tbsp water cold
  • 1 tbsp unsalted butter

Equipment

  • 1 large roasting pan
  • 1 2-quart saucepan

Method
 

Roast the hens
  1. Heat the oven to 400°F.
  2. Position a rack in the center.
  3. Stir the olive oil, salt, pepper, and sage together.
  4. Rub the mixture over the hens.
  5. Place 2 orange quarters in each hen’s cavity.
  6. Set the hens breast side up on a rack in a large roasting pan.
  7. Pour the water into the pan.
  8. Roast for 60 to 75 minutes, until the skin is browned and a thermometer inserted into the thickest part of each thigh, without touching bone, reads 165°F.
  9. Transfer the hens to a cutting board.
  10. Let them rest for 10 to 15 minutes.
Make the cranberry pan sauce
  1. Pour the pan drippings through a fine-mesh strainer into a bowl.
  2. Skim off excess fat.
  3. Combine the drippings, cranberries, chicken broth, brown sugar, orange zest, and orange juice in a 2-quart saucepan.
  4. Bring to a simmer over medium heat.
  5. Cook for 8 to 12 minutes, stirring occasionally, until the cranberries burst.
  6. Stir the cornstarch and cold water together until smooth.
  7. Stir the mixture into the sauce.
  8. Simmer for 1 to 2 minutes, until slightly thickened.
  9. Remove the saucepan from the heat.
  10. Stir in the butter until melted.
  11. Cut each hen in half and serve with the warm sauce.

Notes

For crisp skin, make sure the hens are patted thoroughly dry before seasoning. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. For a dairy-free sauce, omit the butter or use dairy-free butter.