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Recipes

Roasted Orange-Herb Game Hen

By Melanie Barnard and Brooke DojnyPhotography by Pornchai Mittongtare

4.0

(3)

Image may contain Food Roast Pork Meal Dinner Supper Animal Bird Fowl and Poultry

Recipe information

  • Yield

    2 Servings

Ingredients

2

tablespoons chopped mixed fresh herbs (such as thyme, persley, and mint)

2

tablespoons minced shallots

2

teaspoons grated orange peel

1

large Cornish game hen, halved lengthwise (about 1 1/2 pounds)

1

1/2 tablespoons butter, room temperature

1

/2 cup low-salt chicken broth

1

/4 cup orange juice

2

tablespoons dry Sherry

2

thin orange slices

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 450°F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.

    Step 2

    Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.

    Step 3

    Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.

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