Mandarin Cornish Hens

Cornish hens make any meal feel special, and this simple preparation gives them a bright, citrusy lift. The little birds roast slowly while you baste them with a glaze of orange juice concentrate, water, and a little chicken bouillon, which lacquers the skin and seasons the meat with sweet-savory orange flavor.

Using frozen concentrate rather than fresh juice is a smart move here, since it delivers a more intense orange flavor and a glaze that caramelizes nicely on the skin.

The key is basting often, spooning the pan juices over the hens as they roast so they turn golden and glistening. Roast until the juices run clear at the thigh, then let the birds rest a few minutes before serving. Plate one per person for an elegant dinner, or split them to share alongside rice and greens.

Chef Tips

• Baste the hens often as they roast, so the orange glaze builds up and the skin turns burnished and golden.
• Use frozen orange juice concentrate for a more intense citrus flavor than fresh juice.
• Roast until the juices run clear and the thigh is cooked through, then rest the birds before carving so they stay juicy.
• Raise the heat for the last few minutes if you want extra-crisp skin.

Variations

• Add fresh ginger, garlic, or a splash of soy to the glaze for more mandarin-style flavor.
• Tuck orange wedges or aromatics into the cavities.
• Finish with a sprinkle of orange zest and sliced scallions.