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1
Preheat the oven to 500 degrees F and position the oven rack in the center of the oven.
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2
Rinse hens inside and out with cold water and pat dry with paper towels.
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3
Tuck wing tips under the hens, then place them, breast side up, in a large roasting pan, alternating directions of hens so that they fit well in the pan.
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4
Rub the hens with 1/2 tablespoon each of the butter.
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5
Season the hens inside and out with salt and pepper.
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6
Place an orange slice inside the cavity of each bird.
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7
Roast hens for 10 minutes, then move them slightly in the pan to prevent them from sticking on the bottom.
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8
Continue to roast the hens until they are golden brown and the juices run clear, about 10 minutes longer.
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9
Remove the pan from the oven and transfer hens to a serving platter.
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10
Cover loosely with aluminum foil while you prepare the sauce.
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11
Pour off any excess fat in the bottom of the roasting pan.
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12
Place the roasting pan on the stovetop over high heat.
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13
Deglaze the pan with the white wine, scraping the bottom of the roasting pan with a wooden spoon.
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14
When the wine has almost evaporated, add the orange juice and allow to reduce by half.
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15
Add the chicken stock and cook until sauce has thickened enough to coat the back of a spoon.
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16
Remove from the heat, stir in the remaining 2 tablespoons of butter, and season with salt and pepper, to taste.
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17
Serve immediately with some of the Bourbon Mashed Sweet Potatoes.
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18
Preheat the oven to 425 degrees F.
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19
Lightly rub the sweet potatoes with the olive oil.
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20
Place on a foil-lined baking sheet and bake until tender, about 45 minutes to 1 hour, depending upon their size.
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21
Remove from the oven and let sit until cool enough to handle.
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22
Peel the sweet potatoes and transfer the flesh to a large bowl.
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23
Add the cream, bourbon, brown sugar, molasses, and salt, and beat on high speed with a hand-held mixer until smooth.
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24
Cover to keep warm until ready to serve.
