CORNISH GAME HENS
2 small oranges
1 lime
1/4 cup molasses
1/2 teaspoon ground black pepper
1 tablespoon unsalted butter, chilled
1 tablespoon chopped fresh parsley
2 Cornish game hens (1 1/2pounds each)
2 teaspoons kosher salt
How To:
1. With a zester or a vegetable peeler, remove the zest from 1 of the oranges and the lime, and finely chop. Halve all of the fruit, and use a citrus reamer or juicer to extract juice (to yield 1 cup).
2. Combine the zest and juice in a small saucepan over medium-high heat; stir in the molasses and pepper. Bring to a boil, then reduce heat and simmer until liquid is reduced to 1/2 cup, about 16 minutes, stirring occasionally. Remove from heat, and stir in the butter and parsley. Set aside to cool.
3. Preheat oven to 375 degrees. Remove giblets and neck from the hens. Using poultry shears or a sharp knife, cut the hens in half lengthwise. Rinse under cool running water, and pat dry with paper towels. Place the hens in a shallow baking pan, skin sides up. Sprinkle with the salt.
4. Roast the hens for 15 minutes, then brush with half the glaze. Roast glazed hens for another 15 minutes, then brush with remaining glaze. Continue roasting until cooked through, 10 to 20 minutes more. The juices should run clear when thickest part of the thigh is pierced with the tip of a knife. If the hens begin to brown too much before they are done, tent with foil. Serve on top of Green-Olive and Parsley Rice.
Serves 4.
1 lime
1/4 cup molasses
1/2 teaspoon ground black pepper
1 tablespoon unsalted butter, chilled
1 tablespoon chopped fresh parsley
2 Cornish game hens (1 1/2pounds each)
2 teaspoons kosher salt
How To:
1. With a zester or a vegetable peeler, remove the zest from 1 of the oranges and the lime, and finely chop. Halve all of the fruit, and use a citrus reamer or juicer to extract juice (to yield 1 cup).
2. Combine the zest and juice in a small saucepan over medium-high heat; stir in the molasses and pepper. Bring to a boil, then reduce heat and simmer until liquid is reduced to 1/2 cup, about 16 minutes, stirring occasionally. Remove from heat, and stir in the butter and parsley. Set aside to cool.
3. Preheat oven to 375 degrees. Remove giblets and neck from the hens. Using poultry shears or a sharp knife, cut the hens in half lengthwise. Rinse under cool running water, and pat dry with paper towels. Place the hens in a shallow baking pan, skin sides up. Sprinkle with the salt.
4. Roast the hens for 15 minutes, then brush with half the glaze. Roast glazed hens for another 15 minutes, then brush with remaining glaze. Continue roasting until cooked through, 10 to 20 minutes more. The juices should run clear when thickest part of the thigh is pierced with the tip of a knife. If the hens begin to brown too much before they are done, tent with foil. Serve on top of Green-Olive and Parsley Rice.
Serves 4.
posted by nina-and-tim-gregg at 8:23 AM
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