Orange Balsamic Cornish Hens

Name: Orange Balsamic Cornish Hens
Ingredients: 6 rock cornish game hens, rinsed and patted dry; coarse salt; coarse black pepper; 1 cup orange juice concentrate, thawed; 1 cup aged balsamic vinegar; 3 -4 tablespoons extra virgin olive oil; 7 -8 stems fresh rosemary, leaves chopped

7 ingredients

8 steps

Ingredients

6 rock cornish game hens, rinsed and patted dry
coarse salt
coarse black pepper
1 cup orange juice concentrate, thawed
1 cup aged balsamic vinegar
3 -4 tablespoons extra virgin olive oil
7 -8 stems fresh rosemary, leaves chopped

Directions

1

Preheat oven to 425°.
2

Line 2 rimmed baking sheets with foil; set a baking rack in each pan.
3

Using poultry shears or a sharp chef's knife, cut along both sides of each hen's backbone and discard.
4

Open the birds up and turn skin side up, pressing lightly on the breastbones to flatten them a bit.
5

Arrange 3 hens on each baking rack, skin side up, and season liberally with salt and pepper.
6

Mix the orange juice concentrate, balsamic vinegar, and oil together; pour evenly over the hens, and sprinkle with rosemary.
7

Roast hens for 15 minutes at 425°, then decrease heat to 375° and roast for 30 minutes more, OR until the juices run clear (I'd check doneness with an instant read thermometer).
8

Let the hens rest for 5 minutes before serving.