- Marinade and glaze:
- 1 cup fresh orange juice
- 1 teaspoon finely chopped orange zest
- 2 shallots, finely chopped
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Freshly ground black pepper
- 6 Cornish hens, about 1 1/2 pounds each
- Orange slices, for garnish
In a nonaluminum bowl, combine the 11 marinade ingredients. Taste for seasoning.
Carefully separate the skin from the hens by placing your fingers gently under the skin and loosening it. Place the hens in the bowl. Massage the marinade underneath the skin. Rotate the hens until they are completely covered with the marinade. Cover, refrigerate and marinate for two to four hours.
Preheat the oven to 425 degrees. Line large jellyroll pan or roasting pan with foil. Remove hens from marinade and place in pan. Roast the hens for 40-45 minutes, basting with pan juices every 15 minutes, until hens are golden brown and lightly glazed.
Place the hens on a platter or individual serving plates and garnish with orange slices.
Advance preparation: May be marinated four hours ahead and refrigerated before roasting. It’s also good served cold on a luncheon buffet.
Per serving: 707 calories; 48 g fat (13 g saturated fat; 61 percent calories from fat); 6 g carbohydrates; 337 mg cholesterol; 331 mg sodium; 58 g protein; 0 g fiber.
20 minutes to make; 40 minutes to bake Plus marinating time