GINGER ALE-GLAZED ROCK CORNISH HENS

CORNOUAILLES GINGER ALE HORIZ
2-4 Portions
30 min Prepping
1h Cooking
Recipe Easy

Ingredients

GINGER ALE-GLAZED ROCK CORNISH HENS

  • 4 tbsp. (60 ml) chopped ginger
  • 1 Spanish onion, thinly sliced
  • 6 cloves garlic, peeled and chopped
  • 2 star aniseed
  • 4 cinnamon sticks
  • 4 cups (1 L) ginger ale
  • 4 tbsp. (60 ml) soy sauce
  • 4 tbsp. (60 ml) ketchup
  • 2 tbsp. (30 ml) maple syrup
  • 1 tbsp. (15 ml) sriracha sauce

WARM BEET AND ORANGE SALAD

  • 8 medium-size beets
  • Juice of 4 oranges, 4 orange sections and zest of 1 orange
  • 6 tbsp. (90 ml) canola oil
  • 2 tbsp. (30 ml) Dijon mustard
  • ½ tsp. (2.5 ml) five-spice powder
  • A few drops of sesame oil
  • Salt and ground pepper
  • Arugula

Directions

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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.