Roasted Cornish Game Hens with Wildflower Honey & Orange

Roasted Cornish Game Hens with Wildflower Honey & Orange
Photo by Scott Phillips


  • 3 Tbs. unsalted butter, melted, for basting, plus 1 Tbs. butter, not melted, for the sauce
  • 2 bay leaves, preferably fresh, each torn into about 4 pieces
  • 6 Tbs. plus 1/3 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1 Tbs. kosher salt
  • 1 cup low-salt chicken broth
  • 1-½ Tbs. chopped fresh thyme
  • Freshly ground black pepper
  • + 5 more ingredients
    • 1-½ Tbs. honey (I prefer wildflower honey)
    • Pinch crushed red pepper flakes
    • 1 medium orange
    • 1 small yellow onion, cut crosswise into ¼-inch-thick slices
    • 3 Cornish game hens (1-½ to 2 lb. each)

Discard the giblets from the hens or reserve for another use. Using kitchen shears, cut along both sides of the backbones and remove them. Then cut each hen in half along the breastbone. Trim off the wing tips and put the hens in a large bowl. In a small bowl, combine the 6 Tbs. wine, honey, thym...

View full recipe at Fine Cooking


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