Roasted Cornish Games Hens with Tangerine-Herb Butter

Roasted Cornish Games Hens with Tangerine-Herb Butter
Photo by Amy Albert


  • 2 shallots, finely minced
  • 2 Tbs. chopped fresh flat-leaf parsley; plus whole sprigs for serving
  • 2 Tbs. snipped fresh chives
  • 1 Tbs. chopped fresh oregano
  • Salt and freshly ground black pepper
  • 2 Tbs. grated tangerine zest
  • 6 Cornish game hens (about 1-½ lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry
  • + 2 more ingredients
    • 8 Tbs. unsalted butter, softened at room temperature
    • 1/3 cup fresh tangerine juice (from 1 or 2 tangerines)

Season the cavity of each hen with salt and pepper. In-a small saucepan over medium high heat, reduce the tangerine juice until 1 Tbs. remains. Remove from the heat. In a small skillet over medium heat, melt 1 Tbs. of the butter. Add the shallots and cook, stirring, until soft, about 2 min. Remov...

View full recipe at Fine Cooking


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