ORANGE BALSAMIC CORNISH HENS

Orange Balsamic Cornish Hens image

Provided by ratherbeswimmin

Categories Poultry

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

6 rock cornish game hens, rinsed and patted dry
coarse salt
coarse black pepper
1 cup orange juice concentrate, thawed
1 cup aged balsamic vinegar
3 -4 tablespoons extra virgin olive oil
7 -8 stems fresh rosemary, leaves chopped

Steps:

Preheat oven to 425°.
Line 2 rimmed baking sheets with foil; set a baking rack in each pan.
Using poultry shears or a sharp chef's knife, cut along both sides of each hen's backbone and discard.
Open the birds up and turn skin side up, pressing lightly on the breastbones to flatten them a bit.
Arrange 3 hens on each baking rack, skin side up, and season liberally with salt and pepper.
Mix the orange juice concentrate, balsamic vinegar, and oil together; pour evenly over the hens, and sprinkle with rosemary.
Roast hens for 15 minutes at 425°, then decrease heat to 375° and roast for 30 minutes more, OR until the juices run clear (I'd check doneness with an instant read thermometer).
Let the hens rest for 5 minutes before serving.