Name: Stuffed Hens with Watercress and Orange Sauce
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 1, bunch ,Watercress; 240, g ,Wild Rice; 2, ,Whole Hens (with bones); 10, g ,Salt; 5, g ,Pepper; 240, ml ,Orange Juice; 60, ml ,Lemon Juice; 120, g ,Brown Sugar; 30, g ,Cornstarch; 30, ml ,Water (for slurry); 60, ml ,Liqueur; 1, ,Orange Peel

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Stuffed Hens with Watercress and Orange Sauce

(0 Reviews)

Easy

Fairly cheap

Stuffed Hens with Watercress and Orange Sauce featuring Watercress, Wild Rice, Whole Hens (with bones), Salt. 380 kcal per serving.

Prep

25m

Cook

1h

Wait

5m

Category:	Main Course
Seasons

Ingredients

1 bunch Watercress
240 g Wild Rice
2 Whole Hens (with bones)
10 g Salt
5 g Pepper
240 ml Orange Juice
60 ml Lemon Juice
120 g Brown Sugar
30 g Cornstarch
30 ml Water (for slurry)
60 ml Liqueur
1 Orange Peel

Stuffed Hens with Watercress and Orange Sauce Directions

Remove the skin from the backbone area and set aside.
Cut out the backbone, open the hen, and remove all bones except the drumsticks.
Boil the wild rice until tender, cool it down, and stuff the hens.
Close the hen with drumsticks pointing up and use the skin from the backbone to wrap the hen so it stands breast side up in the baking pan.
Season the hens with salt and pepper.
Roast at 350°F (175°C (347°F)) for 45 minutes to 1 hour.
For the sauce: Combine orange juice, lemon juice, and brown sugar in a saucepan and bring to a boil.
Use cornstarch mixed with a little water to achieve the desired thickness.
Stir in liqueur and orange peel and keep warm.
Serve.