Roasted Cornish Game Hen with Citrus and Black Pepper Glaze
Posted by awmiller on November 25, 2007
Wine-pairing suggestion: A rich, juicy, medium-bodied Merlot because the hints of black cherry and raspberry complements this robust dish!
Ingredients:
- 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 teaspoons kosher salt
- 2 Cornish game hens (1-1/2 pounds each)
- 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 the juice (enough to make 1 cup of combined juices).
- 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 the heat and simmer until the liquid is reduced to 1/2 cup; about 16 minutes, stirring occasionally. Remove from the heat and stir in the butter and parsley. Set aside to cool.
- 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, inside and out, using paper towels. Place the hens in a shallow baking pan, skin side up. Sprinkle with the salt.
- Roast the hens for 15 minutes, the brush with half the glaze. Roast glazed hens for another 15 minutes, then brush with the remaining glaze. Continue roasting until cooked thoroughly; 10 to 20 minutes more. The juices should run clear when the thickest part of the thigh is pierced with a tip of a knife. If the hens begin to brown too much before they are done, tent with foil.

















