Roasted Cornish Game Hens with Wildflower Honey & Orange

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


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

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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