Roasted Tangelo and Herb Cornish Game Hens

Ever decide to go spelunking in your freezer and come across items that make you go huh? Well, I was cleaning out and organizing my freezer the other day and came across a Cornish game hen. I can’t even begin to remember the preparation I had in mind for it so clearly the darned thing had been in there for quite a while. This time of year is always so cold and grey in Alabama and I wanted to put a little sunshine in my day and on my plate. When I think of sunshine I immediately think of citrus – primarily tangelos. Luckily, one of my friends, Bitsy St. Clair of the Hoover St. Clairs, had some to use up and she gladly gave them to me. Tangelos have such a vibrant orange color and fantastic flavor, tasting to me, well, like sunshine. This is recipe from Bon Appétit fits the bill perfectly and will definitely brighten your day and your dinner plate. And here is hoping that spring is just around the corner.

Note:  Serve with some wild rice blend and some roasted asparagus.  Need a recipe for roasted asparagus?  Stay tuned.....

Roasted Tangelo and Herb Cornish Game Hen
Adapted from Bon Appétit, April 2003
Serves 2 – this recipe doubles easily

2 tablespoons chopped mixed fresh herbs (such as thyme, parsley, and mint)
2 tablespoons minced shallots
2 teaspoons grated tangelo peel
1 minced garlic clove
Salt and pepper to taste
1 large Cornish game hen, halved lengthwise (about 1 1/2 pounds)
1 ½ tablespoons butter, melted
½ cup low-salt chicken broth
¼ cup tangelo juice
2 tablespoons dry white wine

Preheat oven to 450°F. Mix first 6 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.

Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.

Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, wine, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves and serve.

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