Roasted Orange-Herb Game Hen
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/4 cup orange juice
- 2 teaspoons grated orange peel
- 2 tablespoons minced shallots
- 2 tablespoons dry sherry
- Carbohydrate 9 g(3%)
- Cholesterol 232 mg(77%)
- Fat 38 g(59%)
- Fiber 1 g(4%)
- Protein 38 g(75%)
- Saturated Fat 14 g(68%)
- Sodium 151 mg(6%)
- Calories 553
Preparation Preheat oven to 450°F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan. Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes. Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.
Preparation Preheat oven to 450°F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan. Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes. Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.
