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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Results in a nice sticky glaze. Must marinate overnight. One of my favorite recipes. Ingredients:
2 cornish hens, halved |
3/4 cup fresh orange juice |
1/2 cup honey (orange honey , if possible) |
1/4 cup soy sauce |
2 tablespoons hoisin sauce |
2 tablespoons minced orange rind |
3 cloves garlic, minced |
1 tablespoon minced fresh gingerroot |
2 teaspoons oriental sesame oil |
sesame seeds |
Directions:
1. MIX MARINADE INGREDIENTS.
2. PLACE HENS IN BAKING DISH, SKIN SIDE DOWN.
3. POUR MARINADE OVER.
4. COVER AND REFRIGERATE 24 HOURS, TURNING ONCE.
5. PREHEAT OVEN TO 400 DEGREES.
6. TRANSFER HENS TO SHALLOW BAKING DISH.
7. PLACE MARINADE IN HEAVY SMALL SAUCEPAN AND BOIL UNTIL REDUCED TO 3/4 CUP, ABOUT 12 MINUTES.
8. BRUSH BOTH SIDES OF HENS WITH MARINADE.
9. ARRANGE SKIN SIDE UP IN PAN.
10. ROAST 5 MINUTES.
11. BASTE HENS.
12. COOK TEN MINUTES LONGER.
13. REDUCE OVEN TEMPERATURE TO 350 DEGREES.
14. BASTE HENS AND COOK 10 MINUTES.
15. SPRINKLE HENS WITH SESAME SEED AND ROAST UNTIL COOKED THROUGH 10 TO 20 MINUTES.
16. LET STAND 10 MINUTES BEFORE SERVING.
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