Tangerine Hens

Tangerine hens are the dinner party trick that looks harder than it is. Each Cornish game hen gets stuffed with fresh tangerine segments, pecans, mushrooms, garlic, and onion so the bird perfumes from the inside as it roasts.

The basting liquid is where the flavor piles up. Orange juice, white Zinfandel, soy sauce, and honey get warmed together and spooned over the hens every ten minutes. That rhythm is what builds the lacquered, mahogany skin people will ask about.

A butter rub inside each bird is the old-school move that keeps the breast meat from drying out before the thighs finish. A small amount of the warm basting liquid poured right into the cavity helps steam the stuffing from inside while the skin crisps up.

Pro Tips

• Pat the hens completely dry before buttering and stuffing. Wet skin won’t brown.
• Use a meat thermometer, 165°F (74°C) in the thigh is done.
• Truss the legs with kitchen twine so the cavity holds the stuffing during basting.
• Tent with foil if the skin browns too fast, especially in the last ten minutes.

Variations

• Swap tangerines for blood oranges or clementines for different citrus notes.
• Use a dry Riesling or dry sherry instead of Zinfandel for a drier, more savory sauce.
• Toast the pecans first and add a tablespoon of wild rice to the stuffing for a holiday-worthy version.