Roasted orange-herb game hens
⅓ cup(s), minced
Herbes de Provence
1 Tbsp, or dried fines herbs
¼ tsp, freshly ground
Uncooked skinless Cornish hen
3 pound(s), 2 (1 1/2 pounds) halved
Reduced-sodium chicken broth
Fresh orange juice
- Preheat the oven to 450°F. Combine the shallots, fines herbes, orange zest, salt, and pepper in a small bowl. Transfer 1 tablespoon of the herb mixture to another small bowl; set aside.
- Gently loosen the skin from the breast meat of each hen half. Rub the 1 tablespoon herb mixture into the meat, under the skin, of each of the hen halves.
- Place the hens in a roasting pan and roast 10 minutes. Add the broth. Roast, basting the hens twice with the broth, until an instant-read thermometer inserted in a thigh registers 180°F, about 30 minutes longer.
- Transfer the hens to a platter; cover loosely with foil and keep warm. Place the roasting pan directly on top of two burners over high heat. Add the orange juice and the remaining herb mixture; bring to a boil, scraping any browned bits from the bottom of the pan. Reduce the heat and simmer until the sauce is reduced to about 1 cup, about 4 minutes. Serve the hens with the sauce. Remove the skins from the hens before eating. Yields 1⁄2 Cornish game hen with 1⁄4 cup sauce per serving.