Mama’s Orange Glazed Cornish Game Hens

Name: Mama’s Orange Glazed Cornish Game Hens
Yield: serves 4 to 6
Ingredients: 1/4 cup chopped mixed fresh herbs (such as chives, parsley, and thyme); 3 shallots, very finely chopped; Grated zest and juice of 1 orange; 1/4 cup unsalted butter, at room temperature; Coarse salt and freshly ground black pepper; 2 Cornish game hens (about 1 1/2 pounds each), spatchcocked (see below); 1/4 cup dry sherry or white wine; 1 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth

December 9, 2011

Cornish game hens (or Rock Cornish hens) are not as large as a chicken, yet larger than a quail. The French call them poussins, and they are essentially baby chickens. Mama has always cooked game hens for semi-special occasions since we all love them. They are great for a dinner party, too. Plan ahead, however; many grocery stores only sell them frozen. The safest way to defrost meat is in the refrigerator overnight or in the sink under cold running water. Bacteria thrive when food is between 41° and 140°F. So, you can imagine how appalled I am recalling how my mother, not knowing any better at the time, would defrost these hens, as well as chicken and hamburger meat, on the windowsill in the bright sunshine. It is amazing we never got sick (she knows better, now). Or maybe the early exposure just built up our resistance to food-borne bacteria.

Recipe notes

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