Roasted Cornish Game Hens with Wildflower Honey & Orange

Ingredients

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

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