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

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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