Cornish Game Hens - Oriental/Curried

Recipe by TOOLBELT DIVA
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READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    Cornish hens (thawed, if frozen)
  • 12
  • 2
    tablespoons frozen undiluted orange juice concentrate
  • 2
    teaspoons dark sesame oil
  • 2
    teaspoons liquid honey
  • 2
    teaspoons curry powder
  • 14
    cup water
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DIRECTIONS

  • Preheat oven to 425°F (220°C).
  • Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
  • Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
  • In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
  • Gently poke your thumb between skin and breast meat of one hen, lifting skin.
  • Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
  • Drizzle about 1/2 tbsp (7 mL) in cavity.
  • Repeat with remaining three hens.
  • Pour remainder of soy mixture over hens and rub evenly over skins.
  • Tightly cover pan with foil.
  • Roast in centre of preheated oven for 40 minutes.
  • Remove from oven and baste hens with liquid in pan.
  • To prevent sauce from burning, stir water into pan juices.
  • Reduce oven temperature to 350°F (180°C).
  • Return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C).
  • Remove pan from oven and let stand 5 minutes before serving.
  • Place hens on individual plates, then spoon pan juices over top.
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