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1
Preheat the oven to 450F.
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2
Combine the herbs, shallots, orange zest, and butter in a small bowl.
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3
Season with salt and pepper and stir to combine.
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4
Loosen the skins of the hens without tearing by running your fingers between the skin and flesh of the breast.
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5
Place a little of the herb butter under the skin of each bird and spread evenly.
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6
Season the hens with salt and pepper, then rub the skin with the remaining herb butter.
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7
Place the hens, skin side up, in a large roasting pan.
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8
Roast until the birds are golden brown and the juices run clear, about 30 minutes.
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9
Transfer the hens to a large warm platter and tent loosely with aluminum foil to keep them warm.
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10
Place the roasting pan on the cooktop over medium heat.
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11
Add the sherry to deglaze the pan and loosen the brown bits on the bottom.
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12
Add the chicken stock and orange juice.
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13
Bring to a boil, scraping up the browned bits.
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14
Cook until reduced and slightly thickened, about 2 minutes.
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15
Taste and adjust for seasoning with salt and pepper.
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16
Spoon the sauce over the hens to serve.
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17
To spatchcock a Cornish game hen or other small bird, place the bird on a clean cutting board, breast side down.
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18
Using poultry shears, make a lengthwise cut on both sides of the backbone from neck to tail.
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19
Remove the backbone and save it for stock.
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20
Open the bird like a book.
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21
Proceed with the recipe.
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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.
