Cornish Game Hens
Instructions
Preheat the oven to 500 degrees F and position the oven rack in the center of the oven.
Rinse hens inside and out with cold water and pat dry with paper towels. Tuck wing tips under the hens, then place them, breast side up, in a large roasting pan, alternating directions of hens so that they fit well in the pan. Rub the hens with 1/2 tablespoon each of the butter. Season the hens inside and out with salt and pepper. Place an orange slice inside the cavity of each bird. Roast hens for 10 minutes, then move them slightly in the pan to prevent them from sticking on the bottom. Continue to roast the hens until they are golden brown and the juices run clear, about 10 minutes longer.
Remove the pan from the oven and transfer hens to a serving platter. Cover loosely with aluminum foil while you prepare the sauce.
Pour off any excess fat in the bottom of the roasting pan. Place the roasting pan on the stovetop over high heat. Deglaze the pan with the white wine, scraping the bottom of the roasting pan with a wooden spoon. When the wine has almost evaporated, add the orange juice and allow to reduce by half. Add the chicken stock and cook until sauce has thickened enough to coat the back of a spoon. Remove from the heat, stir in the remaining 2 tablespoons of butter, and season with salt and pepper, to taste.
