Orange Glazed Hens
1/4 cup chopped mixed fresh herbs (such as chives, parsley, and thyme)
3 shallots, very finely chopped
Grated zest and juice of 1 orange
1/4 cup unsalted butter, at room temperature
Coarse salt and freshly ground black pepper
2 Cornish game hens (about 1½ pounds each,) or a 3-4lb roasting chicken
1/4 cup white wine1 cup chicken stock
Preheat the oven to 450°F.
Combine the herbs, shallots, orange zest, and butter in a small bowl. Season with salt and pepper and stir to combine. Loosen the skins of the hens without tearing by running your fingers between the skin and the flesh of the breast. Place a little of the herb butter under the skin of each bird and spread evenly. Season the hens with salt and pepper, then rub the skin with the remaining herb butter. Place the hens, skin side up, in a large roasting pan.
Roast until the birds are golden brown and the juices run clear, about 30 minutes. Transfer the hens to a large warm platter and tent loosely with the aluminum foil to keep them warm.
Place the roasting pan on the cooktop over medium heat. Add the sherry to deglaze the pan and loosen the brown bits on the bottom. Add the chicken stock and orange juice. Bring to a boil, scraping up the browned bits. Cook until reduced and slightly thickened, about 2 minutes. Taste and adjust for seasoning with salt and pepper. Spoon the sauce over the hens to serve.
#sundaydinner #RoshHashanah #vintagerecipes #cornishhens