Roasted Cornish Hens with Orange-Honey-Mustard Glaze
- 1 Tbs olive oil
- 1 Tbs balsamic vinegar
- 1 Tbs soy sauce
- 1 Tbs grainy mustard
- 2 Tbs Dijon mustard
- 2 Tbs honey
- 2 shallots, finely chopped
- 1 tsp orange zest, finely chopped
- 1 c orange juice
- salt
- pepper
- 3-4 Cornish hens
- orange slices for garnish
Combine all ingredients (except hens and orange slices) in a large bowl. Carefully separate the skin from the hens, being careful not to tear it or remove it from the birds. Place the hens in the bowl with the marinade, and massage the marinade underneath the skin. Cover and refrigerate for 2-4 hours. Preheat oven to 425F. Line a large roasting pan with aluminum foil and place the hens in the pan, along with a small amount of the marinade. Roast the hens, basting with the pan juices ever 15 minutes, for 40-45 minutes or until the juices run clear when a thigh is pierced and the skin is golden brown. Garnish with orange slices.
American Bistro