Roasted Cornish Game Hens with Wildflower Honey & Orange

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


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

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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