- 2 cleaned Cornish hens (each weighing about 1 1/2 pounds)
- 2 tablespoons butter
- salt to taste
- pepper to taste
- 1/2 cup cold water
- 1/2 teaspoon instant chicken bouillon granules
- 2 tablespoons sugar
- 1/2 teaspoon cornstarch
- dash ginger
- dash of garlic powder
- 1/2 cup frozen cranberries
- 2 tablespoons orange marmalade
To prepare the birds for cooking, tie the legs of the Cornish hens together to the tail. Twist the wing tips under the hen.
Brown the bird on all sides in butter in a skillet. Season with salt and pepper to taste. Add 1/4 cup cold water to the pan drippings with chicken bouillon granules. Cover and simmer for 1 hour or until the bird is fork tender.
Meanwhile, prepare sauce by combining the sugar, cornstarch, ginger, and garlic powder in a small saucepan. Stir in the remaining cold water. Cook and stir until the mixture has begun to thicken. Stir in the cranberries and orange marmalade. Cook for 5 minutes until the cranberries pop.
Transfer the birds to a heated platter. Spoon the sauce over birds and pass the remaining sauce in a gravy boat.
- Yields: 2 servings
- Preparation Time: 1 hour