So this is a new feature I want to try out… PLEASE let me know if you enjoy this or not!
Tonight, I’m making Orange Balsamic Rock Cornish Game Hens, a recipe I found on Food Network’s website and made a few adjustments. You can do a search on the internet and find the original recipe, but I will include my personal edits on here.
– 3 hens (per below marinade recipe and 13×9 dish), rinsed and pat dry
– Coarse sea salt to taste
– Coarse black pepper to taste
– 1 can defrosted orange juice concentrate (pulp free works a little better)
– 1.5 cups aged balsamic vinegar
– 7 to 8 stems rosemary, chopped finely
Garlic can be added (about 3 gloves minced) if you want the added depth of flavor.
– Add all ingredients together except the hens and put into a 13×9 dish. Whisk to mix thoroughly.
– Take hens and butterfly them (remove spine and crack the middle of the breastbone with a VERY sharp knife (to avoid splintering)
– Add hens and marinade (meat side down, inards up) for 30-60 minutes depending on desired strength of flavors. Spoon marinade over portion that is not submerged.
– Preheat oven to 425 degrees F.
– Line bottom of oven with foil, large oven safe dishes or other method to avoid a large mess.
– Roast hens on the rack for 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.
– Check for doneness in traditional spots (joint between leg and thigh and/or breast and wing).
The marinade, if boiled down for about 20 minutes becomes an INCREDIBLE sauce you can drizzle! (Since raw meat has marinated, make sure this boils for a very long time to avoid any cross-contamination.)
Due to richness of flavors and white meat, this can be paired with your favorite medium-full bodied red OR white wine!
On the rack. Pan below caught the olive oil spray and juices
Out of the oven, resting for a few minutes
Served with parmesan orzo and sauteed broccoli with garlic. Wine is a shiraz.