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Roasted Cornish Game Hens with Orange Sauce

Source of Recipe


From "Sunday Dinner" by Barbara Scott-Goodman






List of Ingredients



• -- Cornish Game Hens --
  
• 6 Cornish game hens, halved along the breastbone (approximately 1-1/2 lbs. each)
  
• Juice of 1 large orange
  
• 2 Tbsp olive oil
  
• 3 cloves garlic, sliced
  
• 1 small onion, chopped
  
• 1/4 cup Madeira
  
• Salt and freshly ground black pepper
  
• Zest of 1 orange, coarsely chopped into 1/2-inch long pieces
  
• .
  
• -- Orange Sauce --
  
• 2 Tbsp Madeira
  
• 2 Tbsp chicken stock, preferably homemade
  
• 1 tsp sugar
  
• 1 Tbsp red wine vinegar
  






Instructions



1. To prepare the hens, rinse the halves under cold running water, and put them in a large glass or ceramic baking dish. In a mixing bowl, combine the orange juice, oil, garlic, onion and Madeira; season to taste with salt and pepper and whisk well. Stir in the zest, and then pour the marinade over the hens. Toss gently to coat, cover and refrigerate for at least 5 hours or overnight.
   
   
2. Preheat the oven to 450° F. Transfer the game hens and the marinade to a large roasting pan and arrange in a single layer, skin-side up. Roast for 30 minutes. Reduce the oven temperature to 350° F. Baste and continue roasting for about 45 minutes, or until the juices in the thighs run clear. Remove the hens from the roasting pan and arrange on a large platter. Cover with aluminum foil and set aside to keep warm.
   
   
3. To prepare the sauce, strain the pan juices into a saucepan. Add the Madeira, stock, sugar and vinegar, and stir well. Bring to a boil over high heat, reduce the heat to medium, and simmer for 3 to 5 minutes or until slightly thickened and the flavors blend. Stir well to combine. Spoon the sauce over the hens and serve.
   
   Serves 6