These savory birds make a delightful presentation!
PREP TIME: 20 minutes
COOK TIME: 60 minutes
2 Cornish game hens (1-1.5 lbs each) 1 tablespoon fresh mint 1 tablespoon fresh parsley 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 4 tablespoons minced shallots 1 tablespoon grated orange peel 2 tablespoons butter, room temperature 1 cup low-salt chicken broth 1/2 cup orange juice 4 tablespoons dry Sherry 4 thin orange slices
Preheat oven to 450° F.
Rinse inside and outside of both hens and pat dry with paper towel.
Chop the fresh herbs and mix together in a small bowl with the shallots and orange peel. Divide mixture in half, reserving half for the sauce. Slide finger tips under skin of the hens on breast and back side. Insert 1/2 of the herb mixture under the skin of the first hen, breast and back side. Repeat with second hen.
Rub skin of each hen with butter. Salt and pepper all sides of both hens. Place hens in a shallow roasting pan with rack and put in oven. After 10 minutes, add broth to pan. Baste hens twice during cooking time. Bake hens for approximately 1 hour or until internal temperature reaches 180 degrees F. Transfer hen halves to platter to rest while making the sauce.
Place roasting pan directly on stove top burner(s) over medium heat. Add orange juice, Sherry, and the remaining half of the herb mixture. Bring sauce to a boil, scraping browned bits from the bottom of the roasting pan. Boil and continue stirring for about 2 minutes. Season with salt and pepper to taste. Spoon sauce over hens, garnish with orange slices and serve.