Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 6 rock cornish game hens, rinsed and patted dry
• coarse salt
• coarse black pepper
• 1 cup orange juice concentrate, thawed
• 1 cup aged balsamic vinegar
• 3 -4 tablespoons extra virgin olive oil
• 7 -8 stems fresh rosemary, leaves chopped

Directions

1. Preheat oven to 425°.

2. Line 2 rimmed baking sheets with foil; set a baking rack in each pan.

3. Using poultry shears or a sharp chef’s knife, cut along both sides of each hen’s backbone and discard.

4. Open the birds up and turn skin side up, pressing lightly on the breastbones to flatten them a bit.

5. Arrange 3 hens on each baking rack, skin side up, and season liberally with salt and pepper.

6. Mix the orange juice concentrate, balsamic vinegar, and oil together; pour evenly over the hens, and sprinkle with rosemary.

7. Roast hens for 15 minutes at 425°, then decrease heat to 375° and roast for 30 minutes more, OR until the juices run clear (I’d check doneness with an instant read thermometer).

8. Let the hens rest for 5 minutes before serving.

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