Roasted Game Hens with Orange Sauce

I get my inspiration from a multitude of places, everything from serving the web to reading cookbooks. I am a very visual person, so pictures speak to me. While surfing the net for roasted chickens, I came across a recipe for a roasted chicken with an orange sauce. I read the recipe, but it didn’t fully jive with the photo. Hum, what’s up with that?

There were two chickens in the photo, but only one in the recipe. The two birds side by side was breathtaking. Unless you are cooking for a big holiday or a large group, two roasting chickens would have been far too much. I knew I could create the same beautiful presentation by making just one small change – substituting two game hens for one roasting chicken.

Cooking for a group? Just double the recipe. Four game hens on a large platter are equally spectacular. And don’t we all love that “wow” presentation any way?

Roasted Game Hens with Orange Sauce
Game Hens
2 Game Hens
4 large garlic cloves, peeled and halved lengthwise
Salt to taste
Freshly Cracked Pepper to taste
2 Oranges
Olive Oil

Heat oven to 450 degrees.

Prepare hens for roasting by removing the giblets from the cavity. Rinse hens inside and out under cold water and pat dry. Inspect the hens and remove any excess fat from the birds. Tuck the skin under the neck and the wings into themselves.

Rub the hens inside and out with the garlic cloves, then toss 2 cloves into the cavity of each bird.

Sprinkle a liberal amount of salt and fresh black pepper inside the cavities and over the birds.

Slice 2 oranges in half. Squeeze the juice of 1 orange over the birds. Tuck the remaining orange inside the cavity, cut side in, rind out.

Truss the hens by crossing the legs and tying them together with kitchen twine, then looping the twine around the tail and tying again to the legs.

Brush the birds with olive oil. Place the birds ona rack in a roasting pan, breast sides up, and place into the oven.

Roast for 15 minutes. Without opening the oven door, reduce oven temperature to 400 degrees and continue to roast another 30 minutes, basting occasionally. Check birds for doneness and continue to roast until cooked through, checking and basting every 10 minutes.

Remove birds to a warm platter, tent and let stand 10 minutes while the sauce is made.

Orange Sauce
3/4 cup Chicken Stock
5 teaspoons Powdered Sugar
3 1/2 teaspoons White Vinegar
3 Oranges, 1 optional for garnish
2 teaspoons Cornstarch
1 Bunch Flat-Leaf Parsley, for garnish

Pour fat from the roasting pan, leaving just the juices from the birds.Add 1/4 cup of chicken stock to deglaze the pan. Reserve all the liquid.

Using a microplane zester, zest 2 oranges in long strands. Cut the oranges in half once zested and juice them. Set zest and just aside until ready to use.

In a medium skillet, place 4-1/2 teaspoons of the sugar and heat, stirring constantly, until the sugar caramelizes. Remove the pan from the heat and add 3 teaspoons of the vinegar, the orange rind, the juice, the remaining ½ cup of chicken stock and the reserved deglazed pan juices. Add the remaining ½ teaspoon of sugar and the remaining ½ teaspoon vinegar. Cover and simmer 10 minutes.

Dissolve the cornstarch in water. Add it to the sauce and cook until thickened and smooth, stirring constantly. Spoon some of the sauce over the birds and serve the remainder alongside.

Tuck clippings of parsley here and there in an attractive arrangement. Cut remaining orange into wedges and tuck around the birds for added flare at the table.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen