Cornish game hens seasoned with herbs and citrus and served with a rich pan sauce. Perfect for an elegant dinner at home or a unique alternative for Thanksgiving dinner.
Preheat the oven to 375 F degrees. With kitchen shears or a sharp knife, cut each hen in half lengthwise and remove the spine. Then cut down the breast to split in two pieces. Pat each hen dry with a paper towel.
In a small bowl mix together 1 tablespoon of butter, orange zest, minced herbs, garlic, salt, and pepper. Lightly season the meat side of the hens with salt and pepper. Flip over and loosen the skin with your fingertips. Gently push the butter mixture under the skin. Lay the hens skin side up in the roasting pan.
Roast the hens until they reach 165 F degrees, about 50 minutes.
Move the cooked hens to a serving platter and tent with foil. Skim and discard fat from drippings in the pan. Add shallot and cook over medium-high heat until soft. Stir in broth and orange juice. Simmer for 5 minutes. Whisk in 1 tablespoon of cold butter. Serve over hens and garnish with more herbs and citrus zest.
Notes
The backbone can be saved to make stock.
You can also cook the Cornish game hen spatchcocked (also called butterflied)and serve one per person. To spatchcock the hen, cut out the backbone by cutting along both sides of the spine using kitchen shears or a sharp knife. Spread the hen's legs apart and flip it over so it is skin side up. Press down firmly until the breast bone cracks.