SOUR ORANGE GAME HENS
Written by: Chef Nanette Smalley
SOUR- ORANGE YUCATAN CORNISH GAME HENS
WINE VARIETAL: Nanette likes Jammy Zinfandel with this one.
20 CLOVES OF GARLIC HALVED
1/4 CUP OIL
1 1/3 CUPS FRESH ORANGE JUICE
1/2 CUP FRESH LEMON JUICE
1/4 CUP PURE ANCHO CHILE POWDER
2 TABLESPOONS OF HOT PAPRIKA
4 TEASPOONS KOSHER SALT, PLUS MORE FOR SEASONING
3 TEASPOONS GROUND CUMIN
4 GAME HENS
1/4 CUP PLUS 1 TABLESPOON HONEY
IN A FOOD PROCESSOR, MINCE THE GARLIC WITH OIL, ADD THE LEMON AND ORNAGE JUICES, CHILE POWDER,PAPRIKA, SALT AND CUMIN. BLEND WELL
LOOSEN THE SKIN ON THE GAME HENS, PUT IN A PAN AND POUR AND RUB THE MARINADE UNDER THE SKIN AND INTO THE CAVITY. TURN BREAST SIDE UP. REFRIGERATE OVERNIGHT.
PREHEAT OVEN TO 350 DEGREES. SET THE CHICKENS IN A ROASTING PANAND SEASON WITH SALT. ADD MARINADE TO PAN, ALONG WITH 1 CUP OF WATER. BAKE 1/2 HOUR. SPOON 1/4 CUP OF THE PAN JUICES INTO A SMALL BOWL AND STIR IN 3 TABLESPOONS OF HONEY. POUR OVER THE GAME HENS. BAKE ANOTHER 1/2 AN HOUR TO 45 MINUTES UNTIL THERMOMETER INSERTED IN THE THIGH REGISTERS 160 DEGREES.
DRAIN CAVITY JUICES INTO THE ROASTING PAN AFTER TRANSFERRING THE HENS TO A PLATTER, COVER TO KEEP WARM. LET REST 10 MINUTES. POUR THE PAN JUICES INTO A SAUCEPAN. ADD THE REMAINING 2 TABLESPOONS OF HONEY. BRING TO A BOIL AND SEASON WITH SALT. CRAVE THE HENS AND SERVE WITH THE SAUCE.