{"id":7755,"date":"2019-08-09T06:58:34","date_gmt":"2019-08-09T12:58:34","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7755"},"modified":"2019-08-09T06:58:34","modified_gmt":"2019-08-09T12:58:34","slug":"glaze-for-chicken-and-game-hens","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/glaze-for-chicken-and-game-hens.html","title":{"rendered":"Glaze for Chicken and Game Hens"},"content":{"rendered":"<p><em>These say they are for chicken but they will be good on &#8220;the other white meat&#8221;\u00a0 pork.\u00a0 Maybe even a turkey breast\/leg.<\/em><\/p>\n<ul>\n<li><strong>Apricot Glaze:<\/strong>\u00a0Mix 1\/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.<\/li>\n<li><strong>Asian Accent:\u00a0<\/strong>Mix 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and 1 teaspoon of\u00a0sesame\u00a0oil. Brush the mixture over the hens and pour a little into the cavities before roasting.<\/li>\n<li><strong>Citrus Glaze:\u00a0<\/strong>Mix 1\/4 cup of thawed, frozen orange juice concentrate, 2 tablespoons of\u00a0Dijon mustard, and 2 tablespoons of\u00a0honey\u00a0until well-blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.<\/li>\n<li><strong>Garlic-Herb:\u00a0<\/strong>Mix 2 tablespoons of minced fresh\u00a0garlic, 2 teaspoons of finely\u00a0chopped fresh thyme, 2 teaspoons of finely chopped fresh rosemary, and 2 teaspoons of finely chopped\u00a0sage. Loosen the breast skin of each hen and rub one-quarter of the mixture under the skin of each bird.<\/li>\n<li><strong>Lemon-Basil:\u00a0<\/strong>Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and a sprig of fresh\u00a0basil\u00a0into each cavity.<\/li>\n<li><strong>Mexican Spiced:\u00a0<\/strong>Rub the outside of the hens with packaged\u00a0taco seasoning\u00a0and lightly coat with cooking spray.<\/li>\n<li><strong>Mustard-Herb:\u00a0<\/strong>Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried\u00a0tarragon, basil, and\u00a0thyme. Deglaze the pan after roasting with 3\/4 cup of white wine and serve with the pan juices.<\/li>\n<li><strong>Orange Glaze:\u00a0<\/strong> In a saucepan, combine 3\/4 cup orange juice, 1\/2 cup packed brown sugar, 1\/2 cup Madeira wine, sherry or chicken broth, 2 tablespoons lemon juice, 1 teaspoon ground mustard, 1\/4 teaspoon ground allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a thermometer reads 180\u00b0.<\/li>\n<li><strong>Orange Honey Glaze:<\/strong>1 teaspoon fresh orange peel (grated)1\/4 cup orange juice concentrate (thawed, undiluted), 3 tablespoons lemon juice, 2 tablespoons soy sauce, 2 cloves garlic (crushed and minced), 1 tablespoon honey, 1\/2 teaspoon onion powder, 1\/4 teaspoon dried thyme, fresh orange wedges. In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.\u00a0 Pour orange juice mixture over hens.\u00a0 basting every 10 to 15 minutes with cooking juices.\u00a0 Garnish with orange slices.<\/li>\n<li><strong>Grand Marnier:<\/strong>1 1\/4 cup orange juice,1 1\/2 cup chicken broth,1\/2 cup honey,1 large orange, sliced but not peeled,1\/2 cup grand marnier salt and pepper, 1\/2 cup orange sections. Rub the hens with salt and pepper and put 2-3 slices of orange into the cavity of each hen.\u00a0 Roast, basting frequently with a mixture of 1\/2 c orange juice and honey.\u00a0 \u00a0Remove the hens from the pan. Skim the fat from the pan juices and place the pan over direct heat. Add the broth and 1\/2 cup of orange juice.\u00a0Cook over high heat for 5 minutes and then add 1\/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1\/2 cup of orange sections (peeled) and heat them through. Place hens on bed of rice and pour a small amount of the sauce over the hens. Serve remaining sauce separately.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These say they are for chicken but they will be good on &#8220;the other white meat&#8221;\u00a0 pork.\u00a0 Maybe even a turkey breast\/leg. Apricot Glaze:\u00a0Mix 1\/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/glaze-for-chicken-and-game-hens.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Glaze for Chicken and Game Hens&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[5,27,29],"tags":[44],"class_list":["post-7755","post","type-post","status-publish","format-standard","hentry","category-entree-chicken","category-entree-pork","category-entree-turkey","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7755"}],"version-history":[{"count":1,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7755\/revisions"}],"predecessor-version":[{"id":7756,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7755\/revisions\/7756"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}