Roasted Orange-Herb Game Hen

Name: Roasted Orange-Herb Game Hen
Ingredients: 2 tablespoons chopped mixed fresh herbs (such as thyme, persley, and mint); 2 tablespoons minced shallots; 2 teaspoons grated orange peel; 1 large Cornish game hen, halved lengthwise (about 1 1/2 pounds); 1 1/2 tablespoons butter, room temperature; 1/2 cup low-salt chicken broth; 1/4 cup orange juice; 2 tablespoons dry Sherry; 2 thin orange slices

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Servings: 2

Author : Melanie Barnard

orange thyme parsley

Ingredients

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2 tablespoons chopped mixed fresh herbs (such as thyme, persley, and mint)2 tablespoons minced shallots2 teaspoons grated orange peel1 large Cornish game hen, halved lengthwise (about 1 1/2 pounds)1 1/2 tablespoons butter, room temperature1/2 cup low-salt chicken broth1/4 cup orange juice2 tablespoons dry Sherry2 thin orange slices

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Instructions

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Step 1

Preheat oven to 450°F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.

Step 2

Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.

Step 3

Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.