Ginger ale-glazed Rock Cornish Hens

  • 4 servings

Difficulty: Moderate

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Ginger ale-glazed Rock Cornish Hens

Warm beet and orange salad


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  1. Preheat oven to 375°F (190°C).
  2. Combine all ingredients of the glaze except Rock Cornish Hens in a large saucepan. Bring to a boil and reduce by three-quarters until a thick syrup is obtained. Strain and set aside.
  3. Cut down each side of each Hen’s backbone with a knife and spread Hens butterfly-style. Place in a casserole, breast side down, and cook for 30 minutes. Brush with one-third of glaze and cook for 5 minutes. Repeat twice until internal temperature reaches 185°F (85°C).
  4. When Hens are cooked, pour leftover glaze into a small bowl.
  5. Wrap beets in aluminum foil and bake at 375°F (190°C) for 1 hour. Let cool, then peel and cut into quarters. Keep warm.
  6. In a pot, reduce orange juice by one-half. Remove from heat and add beets and remaining ingredients.
  7. Dress with orange sections and arugula.
You can also use

Whole chicken