-
1
---To Make the Onion Sauce---.
-
2
Place the butter and onions in a medium-size saucepan, and cook at medium-high heat until the onions are well caramelized (they will have a nice brown, nutty color).
-
3
Using a fork, add the flour and garlic, incorporating well.
-
4
Add the bay leaves, vinegar, and Chardonnay.
-
5
Reduce this liquid by half.
-
6
Add the chicken stock and reduce again until the sauce is thickened enough to coat the back of a wooden spoon.
-
7
Remove from the heat and whisk in the remaining spices.
-
8
Remove the bay leaves.
-
9
---To Roast the Hens---.
-
10
Preheat the oven to 375F degrees.
-
11
Prepare a roasting pan by brushing it lightly with olive oil.
-
12
Rinse the hens well with cold water, both outside and inside.
-
13
Pat them dry with paper towel and set them aside.
-
14
Combine all the remaining ingredients in a medium-size bowl and whisk well until the glaze is emulsified.
-
15
Brush both the inside and outside of the hens heavily with the prepared molasses glaze and place them in the prepared roasting pan.
-
16
Roast the hens in preheated oven.
-
17
After 5 minutes, brush the hens again with the remaining glaze.
-
18
If the glaze seems to be burning on the bottom of the pan, simply pour a small amount of water into the pan.
-
19
Continue roasting the hens until the internal temperature of the meat has reached 180F.
-
20
Check each hen for doneness by placing a fork in the center cavity of the hen and lifting upward.
-
21
If the juices appear clear, the hens are completely roasted.
-
22
If the juices appear red or pink, roast for an additional 2-4 minutes.
-
23
When the juices are clear, remove from the oven and allow hens to rest at room temperature for 2-3 minutes.
