Orange Glazed Cornish Hens by Lily Ann Hume
- 2 Cornish hens (approx. 1 ½ lbs. each)
- Large onion cut in quarters
- 1 cup orange juice – pulp free (½ for the pot & ½ to thicken sauce)
- ¾ cup orange marmalade
- Salt, pepper, spices to taste
- 2 tbsp. cornstarch
- ½ cup orange juice (pulp free)
- ½ cup white wine
- 1 tsp rosemary
- 1 tsp ground sage
- 1 tbsp. crushed garlic
- 1 tbsp. butter
- 1 tbsp. maple syrup
- Mix injector ingredients and bring to a boil in the microwave or on stove top. Strain (save solids) and let cool. Inject the hens with about ½ of the injector mix. Rub the cavity with the herbs and garlic saved from straining and place quartered onion into the cavity. Add orange juice to the remaining injector to equal 1 cup and pour into pressure cooker liner (I usually rub a small amount of cooking oil on the bottom of liner to help prevent sticking).
- Rub outside of hens with salt, pepper, spices, herbs, or whatever you like. Place on trivet in pressure cooker liner. Cook on high pressure for 10 minutes and natural pressure release for 10-15 minutes. Remove hens from pot and place into oven proof dish. Melt the orange marmalade in the microwave or on stove top. Pour over hens and broil until desired browning is achieved. If a sauce is wanted, add 2 tbsp. cornstarch to ½ cup orange juice and mix well. Add to the pot drippings slowly while on sauté or brown until the thickness makes you happy.
- May not need all the cornstarch mix.