Take a tiny chicken - a Cornish game hen - add an Asian glaze and roast. Serve on rice.
The rock Cornish game hen is the result of a tragedy when a small chicken farm in Connecticut caught fire. The owners had outstanding orders and so came up with a cross breed from available local chickens to meet them. The result was a small (2-pound) chicken that is not only well-flavored but also a far better choice for roasting than a roasting chicken because it cooks more evenly. In this recipe a hen is marinated in an Asian-inspired mixture that is then reduced to a glaze/sauce. Marvelous stuff served over rice. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 2.
- 1 Cornish game hens; cut in half
- 2/3 c orange juice
- 2 Tbsp. soy sauce
- 2 Tbsp. sherry
- 4 tsp. toasted sesame oil
- 2 tsp. fresh lemon juice
- 1 clove garlic; crushed
- 1/2 inch fresh ginger; grated
- 1 green onion; cut into 1" lengths
- 1/2 tsp. Five Spice powder (available in the spice aisle or Asian food section)
- Generous pinch ground black pepper
1. Mix all ingredients except hens in a plastic zipper bag. Add hens and refrigerate for 8 to 12 hours, turning occasionally to distribute marinade.
2. Heat oven to 425 degrees.
3. Cover a baking sheet with aluminum foil and arrange hen halves on sheet.
4. Strain marinade through cheese cloth into a small sauce pan. Set pan over medium-high heat and boil until reduced by half.
5. Brush hen halves with glaze and bake in center of oven for 30 to 40 minutes until an instant-read thermometer inserted in thigh registers 160F. Baste with glaze every 10 minutes.
6. Remove from oven, tent with foil, and allow to rest for 15 minutes.
Serve hens on rice and drizzle with reduced marinade.