Honey-Laquered Game Hens
Honey up your day with this succulent dish that is perfect to serve when guests are coming over for dinner.
Yield
6 servingsPrep
120 minCook
60 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
cornish game hens
about 3/4 to 1 pound each |
*
|
| 4 | each |
garlic cloves
peeled |
|
| 1 | each |
ginger
1 inch piece, peeled and coarsely chopped |
*
|
| ½ | cup |
soy sauce, tamari
|
|
| ½ | cup |
honey
|
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | tablespoons |
orange juice
fresh |
|
| 1 | tablespoon |
orange zest
finely minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
cornish game hens
about 3/4 to 1 pound each |
*
|
| 4 | each |
garlic cloves
peeled |
|
| 1 | each |
ginger
1 inch piece, peeled and coarsely chopped |
*
|
| 118 | ml |
soy sauce, tamari
|
|
| 118 | ml |
honey
|
|
| 3E+1 | ml |
peanut oil
|
|
| 3E+1 | ml |
orange juice
fresh |
|
| 15 | ml |
orange zest
finely minced |
|
Directions
Here's a new and exciting dish that's easily prepared. It's especially delicious served with sesame noodles or your favorite rice pilaf. For an ideal meal without much effort, simply steam up some fresh snow peas to serve on the side.
Rinse game hens and pat dry. Place in a bowl. Trim off wing tips, necks and any excess fat from the neck cavities.
Place garlic and ginger in the bowl of a food processor; process until nearly smooth. Reserve.
In another bowl, combine soy sauce, honey, peanut oil, orange juice and orange zest. Add the reserved garlic and ginger. Pour mixture over game hens to coat well.
Let rest at room temperature for 4 hours, or refrigerate overnight, turning game hens in marinade 3 or 4 times.
Preheat oven to 350℉ (180℃). Place game hens in a shallow roasting pan to fit. Pour marinade on top.
Bake game hens 1 hour or until cooked through, basting every 15 minutes.
Remove hens to a serving platter. Pour cooking juices into a small, heavy saucepan and boil over high heat for 5 minutes or until sauce thickens slightly. Pour over the hens just before serving.
NOTE: These birds can be served whole or, for smaller portions, are lovely split in half. Just be sure to remove the backbones and wing tips before preparing.
