Mamas Orange Glazed Cornish Game Hens

1. 1

   Preheat the oven to 450F.

2. 2

   Combine the herbs, shallots, orange zest, and butter in a small bowl.

3. 3

   Season with salt and pepper and stir to combine.

4. 4

   Loosen the skins of the hens without tearing by running your fingers between the skin and flesh of the breast.

5. 5

   Place a little of the herb butter under the skin of each bird and spread evenly.

6. 6

   Season the hens with salt and pepper, then rub the skin with the remaining herb butter.

7. 7

   Place the hens, skin side up, in a large roasting pan.

8. 8

   Roast until the birds are golden brown and the juices run clear, about 30 minutes.

9. 9

   Transfer the hens to a large warm platter and tent loosely with aluminum foil to keep them warm.

10. 10

    Place the roasting pan on the cooktop over medium heat.

11. 11

    Add the sherry to deglaze the pan and loosen the brown bits on the bottom.

12. 12

    Add the chicken stock and orange juice.

13. 13

    Bring to a boil, scraping up the browned bits.

14. 14

    Cook until reduced and slightly thickened, about 2 minutes.

15. 15

    Taste and adjust for seasoning with salt and pepper.

16. 16

    Spoon the sauce over the hens to serve.

17. 17

    To spatchcock a Cornish game hen or other small bird, place the bird on a clean cutting board, breast side down.

18. 18

    Using poultry shears, make a lengthwise cut on both sides of the backbone from neck to tail.

19. 19

    Remove the backbone and save it for stock.

20. 20

    Open the bird like a book.

21. 21

    Proceed with the recipe.

22. 22

    For an especially flat bird, place the bird on a baking sheet, top with a second baking sheet, and weight it down in the refrigerator with a brick or several large cans of tomatoes for several hours or overnight.

* Per serving · 4 servings · Values may vary.