Roasted Cornish Game Hens with Wildflower Honey & Orange

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

Ingredients

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

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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