Roasted Orange-Herb Game Hens
From Epicurious.com
Serves 2
2 T chopped mixed fresh herbs (such as thyme, parsley, and mint)
2 T minced shallots
2 t grated orange peel
1 large Cornish game hen, halved lengthwise
1 1/2 T butter, room temperature
1/2 C low-sat chicken broth
1/4 C orange juice
2 T dry sherry
2 thin orange slices
Preheat oven to 450 F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.
Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.
Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.
1 comment:
Yes I'm commenting on my own blog. I tried this recipe tonight and did 3 game hens because I was feeding 5 people. The flavor seemed a little lacking to me honestly. Next time I do it I will not be tripleing the liquid ingredients. though I think I will still glady triple the herb mixture, particularly the orange zest.
Post a Comment