- Rating:
- Servings:
- 4 half birds, ¾ pounds each
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 Game Hens (each 1½ pounds)
- Kosher Salt and Fresh Ground Pepper to taste
- 2 Ojai Pixie Tangerines quartered
- 1 Meyer Lemons quartered
- 6 cloves Peeled Garlic (4 sliced and 2 minced)
- 1 14 ounce can Chicken Broth
- 4 Clementine Tangerines juice freshly squeezed
- 2 Meyer Lemons juice freshly squeezed
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Oregano chopped
- Butcher's Twine as needed
Directions
Preheat oven to 350ºF.
Rinse the hens under cold water and pat dry. Season the cavity of the hens with salt and pepper. Stuff the cavities with the tangerines, lemon and garlic slices. Tie the hens’ legs together with butcher's twine and season the outside of the birds with salt and pepper.
Place a rack in a large roasting pan and position the birds breast side up. Pour 1 can of the chicken broth in the roasting pan and cover the pan with foil. Roast in the oven for 30 minutes, basting often.
In a bowl, whisk together the tangerine juice, lemon juice, olive oil, oregano and minced garlic. Remove the foil from the hens and baste with juice mixture.
Transfer the birds to a platter and tent with foil.
Place the same roasting pan over medium heat on the stove. Whisk in remaining broth and juice mixture and simmer until reduced by one half. Strain the sauce into a glass measuring cup. Serve the hens with the strained sauce.
Note:
A nice red wine would pair well with this dish.
