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CORNISH GAME HENS WITH ORANGE AND HONEY
For cooking convenience, purchase a goose equipped with Volk's Pop-Up Timer®. Remove the skin from the game hens before roasting them to make this delicious main course lower in fat. Uncork a bottle of Chardonnay, and offer steamed yellow and green zucchini alongside.
Servings: 8
Ingredients
| 1 1/4 | cups | orange juice |
| 1 1/4 | cups | dry red wine |
| 1/2 | cup | honey |
| 2 1/2 | tablespoons | soy sauce |
| 1/4 | teaspoon | ground cinnamon |
| 1/8 | teaspoon | ground nutmeg |
| 4 | 1 1/2-pound | Cornish game hens, giblets removed |
| 3 | small onions, quartered | |
| 12 | garlic cloves, crushed | |
| 1 | bunch watercress |
Preparation
- Preheat oven to 400°F.
- Whisk first 6 ingredients in medium bowl. Pour 2 cups sauce into medium saucepan. Reserve remaining 1 cup sauce.
- Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen. Arrange hens on rack on large rimmed baking sheet.
- Roast hens 10 minutes. Baste with reserved 1 cup sauce.
- Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer.
- Transfer hens to cutting board; tent with foil to keep warm.
- Transfer pan juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1 1/2 cups, about 12 minutes.
- Discard onions and garlic from hen cavities.
- Using poultry shears, cut hens in half lengthwise. Remove backbones.
- Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.