Roasted Orange-Herb Game Hen
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 45 min | Yield: 4 chicken halves |
Found on Epicurous.com they suggest "Serve with: Baby red potatoes (tossed in olive oil and roasted alongside the hen) and buttered green beans. Dessert: A Key lime pie from the bakery." Read More http://www.epicurious.com/recipes/food/views/Roasted-Orange-Herb-Game-Hen-107933#ixzz1hNUx5juU
Ingredients
- 2 bird whole Chicken, Cornish Game Hens
- 1 tsp Thyme, Fresh
- 1 tbsp Spearmint, Fresh
- 1 tbsp Basil, Fresh
- 1 tsp Fresh Oregano
- 1 tbsp Orange Peel
- 2 tbsp Shallots
- 1/2 cup Chicken Broth, Reduced Sodium
- 1/4 cup Orange Juice
- 2 tbsp Sherry
- 1 oz Oranges
- 1 tsp Butter
Directions
Preheat oven to 450°F.
Finely grate the orange peel, mince the herbs and shallots. Mix these 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.
Read More http://www.epicurious.com/recipes/food/views/Roasted-Orange-Herb-Game-Hen-107933#ixzz1hNWXvMxo