Sweet and savory marinade brings out their tender texture and juicy flavor
Prep Time:
2 hours, 10 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 1 cup fresh orange juice
  • 1 teaspoon finely chopped orange zest
  • 2 shallots, finely chopped
  • 2 tablespoon honey
  • 2 tablespoon dijon mustard
  • 1 tablespoon grainy mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 6 cornish hens, about 1 1/2 pounds each
  • salt and freshly ground pepper
  • orange slices
Directions
  1. Step 1: In a non-reactive bowl, combine 1 cup fresh orange juice, 1 teaspoon finely chopped orange zest, 2 finely chopped shallots, 2 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon grainy mustard, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar and 1 tablespoon olive oil. Taste for seasoning. Set aside.
  2. Step 1: Carefully separate the skin from 6 Cornish hens (about 1 1/2 pounds each). Place the hens in a large bowl. Massage the marinade underneath the skin; submerge hens in marinade. Refrigerate, covered, 2 to 4 hours.
  3. Step 2: Preheat the oven to 425 F. Remove hens from marinade, discarding marinade; place hens in a roasting pan lined with foil. Season with salt and pepper to taste, if you like.
  4. Step 3: Roast, basting with the pan juices every 15 minutes, until the hens are golden brown and lightly glazed, about 40 to 45 minutes. Place the hens on a platter or individual serving plates; garnish with orange slices.