Citrus-Glazed Stuffed Cornish Hens
2 Cornish hens
1 orange, zested, juiced (cut remaining orange into slices)
1 lime, zested, juiced (cut remaining lime into slices)
¼ cup honey
½ teaspoon salt
½ teaspoon pepper
¼ cup Olive oil
1 lb. Cremer’s homemade stuffing
Preheat oven to 375-degrees F. Combine the orange zest and juice, the lime zest and juice, and the honey, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
Remove Cornish hens from their package and pat dry with paper towels. Stuff cavity with slices of orange and lime. Tie legs of hens together with kitchen string.
In a large roasting pan, place the hens side by side, but not touching each other (this will ensure the whole hen becomes crisp). Rub each hen with olive oil.
Place roasting pan in oven, and roast for 30 minutes. Remove from oven and brush with some of the citrus glaze. Return to oven, repeating the glazing application several times during the last 30-45 minutes of roasting time (total roasting time will be 60-90 minutes). The hens are ready when the juices run clear and a meat thermometer reads 165-degrees F when inserted into the thickest part of hen. Serve.
For stuffing: Spray a baking dish with cooking spray. Add Cremer’s stuffing. Cover with foil and bake in a 375-degree oven for 35 minutes. Remove from oven and uncover. Return to oven and bake an additional 15-20 minutes, or until crispy edges form. Remove from oven and serve.
(These can be made the day before, stored in the refrigerator overnight, and reheated. To reheat, place the hens in a preheated 300-degrees F oven and tent with foil to prevent over browning. Bake for about 20-25 minutes).