Roasted Cornish Game Hens with Wildflower Honey & Orange

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


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

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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