Cornish Game Hens With Dijon & Honey Citrus Glaze

Cornish Game Hens With Dijon & Honey Citrus Glaze

Serves 6

6 Cornish Game Hens
2 “finely” chopped shallots
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
1 tablespoon balsamic vinegar
1 cup fresh orange juice
1 teaspoon “finely” chopped orange zest
Fresh ground pepper and salt (to taste)
Orange slices for garnish at serving

Preheat oven to 425°F

Prepare the glaze in a large nonaluminum bowl; simply place all the ingredients in the bowl and mix well with a whisk. With your fingers, loosen or separate the skin from each hen, but leave it attached to the bird. Place the hens in the bowl and massage the glaze/marinade underneath skin. The goal is to gently massage each hen without tearing the skin. After a complete massage, make sure all the hens are covered with the glaze/marinade. Now, cover the bowl before refrigerating for 2 to 4 hours.

Line a roasting pan with foil before placing all the hens in the pan. The hens are ready to roast for 40 to 45 minutes or until the juices run clear from a pierced thigh. The finished hens should be a beautiful golden brown. During the roasting, however, use the juices from the pan to baste the hens every 15 minutes.

For serving, the hens may be placed on a large platter or individual plates along with a garnish of orange slices.


Diva Tip:

• These hens also are wonderful when served cold on a luncheon buffet.



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