Orange Ginger Game Hen

By Beacon Staff

I love to use Cornish game hens in the place of chicken whenever I get the chance. Because they are smaller they cook faster and more evenly, which keeps them nice and moist. I also find that when they are split in half they are a good portion for one person and that makes for a very simple, delicious and affordable meal. In this recipe we are going to give them some great Asian flavors with a delicious orange and ginger glaze that is sure to please everyone at your dinner table.

Before getting started you will need to gather the following ingredients:
Two all natural Cornish game hens, split & backbone removed
Three oranges, juice and zest
1/2 cup orange concentrate, no pulp
1/4 cup fresh ginger, minced
1/4 cup unseasoned rice wine vinegar
1/4 cup light brown sugar
2 cloves garlic, minced
1 T Sriracha chili paste or any Asian red chile paste
1 T fish sauce
1 T light soy sauce
Salt and pepper

First, preheat your oven to 400 degrees. Next, thoroughly pat dry the game hens with a paper towel. The dryer the better – it will make for crispier skin and a better glaze in the end.

Now season the birds with salt and pepper and place on a baking sheet on the center rack of your oven. We will bake them for about 15 minutes at 400 degrees and then finish them at 450 degrees during glazing.

To make the glaze, place remaining ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer for 15 minutes while the hens are cooking. After 15 minutes, strain the glaze into a bowl.

Increase your oven to 450 degrees and brush the first layer of glaze on the hens. Return to oven and bake for five minutes and then glaze again. Repeat until you have used all of the glaze and the birds are a beautiful amber color.

Remove them from the oven and let them rest for five to seven minutes. To finish the dish I like to serve them with a nice vegetable stir-fry, some steamed rice and a very cold Sapporo beer … Enjoy!

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