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Roasted Orange-Herb Game Hen

Roasted Orange-Herb Game Hen

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  • 2 tablespoons chopped mixed fresh herbs (such as thyme, persley, and mint)
  • 2 tablespoons minced shallots
  • 2 teaspoons grated orange peel
  • 1 large Cornish game hen, halved lengthwise (about 1 1/2 pounds)
  • 1 1/2 tablespoons butter, room temperature
  • 1/2 cup low-salt chicken broth

Recipe Preparation

  • Preheat oven to 450°F. Mix first 3 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, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.

Recipe by Melanie Barnard, Brooke Dojny,Photos by Pornchai MittongtareReviews Section

Herb Roasted Whole Chicken

This yummy recipe is brought to us by my good friend Ryan, whom I affectionately call Pastor Ryan. But you can call him Ryan, The P.R., Renaissance Man, or Jeremy Renner. Or you can call him Pastor Ryan.

And speaking of Jeremy Renner, please look at this resemblance:

It&rsquos just crazy, is what it is.

I just had to get the whole Jeremy Renner elephant-in-the-room thing out of the way.

For years I was that guy who purchased the ubiquitous &ldquoRotisserie Chicken&rdquo from the supermarket. Sure, they were tasty, most times at least, but it was something that I wanted to be able to do myself.

Over the last couple of years I have been far more interested in knowing where my food comes from, and you just can&rsquot be sure about that slow-spinning, flame-surrounded yard bird at the grocery. Not to mention how many hours it&rsquos been sitting under that red lamp in the deli section.

A couple of things kept me from roasting a whole chicken myself:

&ndash It wouldn&rsquot be as convenient

&ndash It would be difficult to do&hellipwouldn&rsquot it?

The answer my friends is nah bubba nah. It couldn&rsquot be easier.

* 3-4lb Whole Chicken
* Something to stuff inside the chicken (Apple, Onion, Lemon, Garlic, Carrot, etc..)
* Canola Oil
* Salt and Pepper
* Fresh Herbs

You can stuff various items into the chicken for roasting and this will provide additional moisture and aromatics that will help to flavor the chicken from the inside. I&rsquom using a lemon, some garlic cloves, and an onion.

For the outside, I&rsquoll be using a combination of Sage, Rosemary, and Thyme.

Preheat your oven to 450 degrees while you pick the herbs from their stems.

Then you&rsquoll need to give all those herbs a chop.

This smells great already.

Toss those herbs into a bowl and add in your salt and pepper.

For EACH chicken you&rsquoll be roasting, you&rsquoll need:

* 1-2 Tablespoons of chopped herbs
* 1 Tablespoon of salt (kosher is best)
* 1 Teaspoon of pepper

Add to that 2-3 tablespoons of Canola oil&hellip

Before we apply our herb mixture to the outside of the chicken, we&rsquoll need to fill the cavity of the bird with our aromatics. As I mentioned, I&rsquom using Lemon, Garlic, and Onion. You won&rsquot be eating these items, so you can just give them a rough chop / slice / mash.

Stuff those aromatics into the nether regions of your chicken&hellip

It&rsquos important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to insure a nice crust on your chicken once it&rsquos finished. Begin rubbing the chicken down with your canola-herb-salt-pepper mix. No need to get crazy with it. It&rsquos just a chicken.

Just be sure to rub it down on all sides&hellip

Did I mention I&rsquom doing multiple chickens at once? That&rsquos one of the coolest parts about this. I can easily do six of these chickens in the oven for a large group of people. At $5 or less each chicken, and feeding 3-4 people each chicken&hellipit&rsquos a deal!

Slide your herb coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.

Once the chickens have roasted, it&rsquos good to let them rest for 10-15 minutes. This will allow all of the juiciness of the bird to redistribute to the right places. If you tore into it right away&hellipall its goodness would run out and you&rsquod be left with a dry chicken.

You&rsquoll notice that I didn&rsquot truss the chicken with any sort of butcher&rsquos twine or anything. Normally this is just fine. If you notice the legs popping out too far (which can cause them to get overly brown) during the roasting process, you can always make a small cut in the skin itself and pop the legs through it as I&rsquove done with this particular chicken. Welcome to accomplishment. Feels good, doesn&rsquot it?

She looks even better sectioned out and sitting atop a nice creamy pasta with mushrooms. I&rsquod teach you how to cut a whole chicken, but it&rsquos too easy for you not to try on your own. The legs and wings will pull right off and the breasts are easy to slice away.

Sprinkle on some more herbs to finish things up and you&rsquoll look like a total pro.

Recipe Summary

  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 3 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 2 Cornish game hens
  • 2 cups orange juice
  • ½ cup soy sauce
  • ½ cup honey
  • ¼ cup Dijon mustard
  • ¼ cup finely diced onion
  • 2 teaspoons ground ginger
  • freshly ground black pepper to taste

Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.

Preheat oven to 450 degrees F (230 degrees C).

Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.

Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.

Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Stuffed Cornish Hens with Cranberries and Apples

I remember my mom making cornish hens once as a kid and literally freaking out because I thought it was a baby chicken.

She assured me it wasn&rsquot but having just googled the life span of a cornish hen, being slaughtered 30 days after birth sounds pretty much like a baby chicken, mom.

Makes me wonder how many times I was lied to just to get food down my throat.

Last Saturday night, Brandy came over with Thai takeout, we watched Pitch Perfect, Save the Last Dance and Love and Basketball while drinking red wine until 2am.

When Ulysses walked in the door after his shift at 1am, he found us on the couch reminiscing about how epic the early 2000s were while singing Maxwell&rsquos This Woman&rsquos Work on repeat in a slightly inebriated state.

Welcome to the life of childless 32 year olds.

The next day, I was left with a residual headache and half a bottle of opened wine leftover. And since the best way to get rid of a hangover headache is to just drink more, that&rsquos what I decided to do.

Except in a way a little more age appropriate.

By roasting up a these cranberry apple stuffed cornish hens with some potatoes and eating it alongside a nice glass of wine.

This tart cherry red wine spritzer would&rsquove been a good accompaniment too.

Baby chicken or not, this recipe for stuffed cornish hens is freaking delicious and just perfect for stuffing.

Apples, cranberries and rosemary make this an awesome dish for fall. The potatoes are roasted in the same skillet and in an hour you have the perfect Sunday meal.

If you want an even easier way to make Cornish hens try these sheet pan Cornish Game hens. They&rsquore roasted to crispy perfection along with rhubarb, fennel, potatoes and blood oranges and there&rsquos just 1 pan to clean up afterwards!

Grab a glass of wine and pretend you&rsquore Sanaa Latham in the scene with Maxwell&rsquos song (and if you don&rsquot know what I&rsquom talking about, go watch Love and Basketball) and your night is complete.

Love a good roasted chicken? Check out this apple butter roasted chicken &ndash it&rsquod work great with cornish hens too!

Garlic-Lime Cornish Game Hens

By the time my husband and daughter returned from their afternoon outing yesterday at the neighborhood playground our house was filled with the comforting aromas of garlic-roasted Cornish game hens. They knew they were in for a real treat.

Ever since I first spatchcocked Cornish game hens on my panini grill I’ve been a big fan of these little gals. They roast so quickly and are just as juicy and flavorful as their larger counterparts. So when I found a recipe for what sounded like a zesty, flavorful garlic-lime chicken marinade on the side of a garlic powder bottle, I immediately nixed the boneless, skinless chicken breasts it called for in favor of hens. Instead of garlic powder, dried cilantro and lime juice I freshened things up a bit with fresh garlic and cilantro and lime zest. These aromatics tucked under the skin gave the hens a real zing, while the cumin and cayenne pepper in the rub added a welcome touch of smoky heat.

I’m sure the original recipe would have been delicious too, but my version is a bit more to my taste. With some savory Mexican rice on the side this was a meal anyone would look forward to coming home to.

Garlic-Lime Cornish Game Hens
Inspired by the Garlic-Lime Chicken recipe on a bottle of McCormick California Style Garlic Powder with Parsley and the Roasted Orange-Herb Game Hen recipe on Epicurious

3-4 cloves garlic, minced (depending on your personal taste)
1 tablespoon chopped cilantro
1 tablespoon grated lime zest
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 Cornish game hens (approx. 1-1/2 lbs each), thawed (if necessary) and patted dry
2 tablespoons butter, melted

1 cup reduced-sodium chicken stock

Combine garlic, cilantro, lime zest, cumin, cayenne pepper and salt in a small bowl. Slide your fingertips under the skin of the hens to loosen. Spread half of the herb mixture under the skin of each hen. Brush butter onto the skin season with coarse salt and pepper. Tie the hens’ legs together with kitchen twine or create small slits in the skin near the cavity (as I did – see the photos) and insert the ends of the legs through the slits. Place hens in a shallow roasting pan.

Roast hens until golden and cooked through (when an instant read thermometer registers 170°F – 175°F at the thickest part of the thigh), adding broth after 10 minutes and basting twice throughout the cooking time, about 30 minutes. Transfer the hens to a platter and let stand for 10 minutes. Serve with Mexican Rice, if desired.

39 chicken with orange juice and fresh herbs Recipes

Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree (Bobby Flay)

Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree (Bobby Flay)

Orange Dijon Chicken

Orange Dijon Chicken

HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce &

Rory's Ribs with Grilled Corn, Cantaloupe, and Fresh Herb Salad

Herb and Citrus Oven Roasted Chicken

We don’t go out to eat often. There’s nothing more I love than gaining a little cooking inspiration and having someone else whisk away the dishes. But, because my hubby (and sometimes, even I) thinks the food I make is just as good as the grub we get at restaurants, we tend to enjoy the majority of our meals at home. No complaints here – cooking is what makes my heart beat after all! But I could go for a break now and then.

This roasted chicken is simply not helping my case…

Not to mention – making this meal probably cost me a whole $8. It was totally scrumptious and so easy, too. Whip it up for a weeknight meal or a casual dinner party that calls for something elegant yet simple!

The chicken turns out citrusy, tender, and melt-in-your-mouth good. Tuck in some fingerling potatoes and fresh herbs for another tasty twist. I think I’ll try that next time!

You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. Swap cilantro for the rosemary and thyme. Serve it over rice, maybe? No need to be a recipe robot – get creative!

However you dish up this delicious meal, though, you’re gonna love it. No need for basting or broiling or anything fancy here. Just pop it in for an hour at 400 degrees, and presto! Perfect, mouthwatering chicken.

It’s even better if you let it marinade in the olive oil mixture overnight! This also makes it that much quicker to get it into the oven and into your belly.

Once the chicken has baked, remove the pieces to a serving platter. Nestle in some of your pretty citrus and aromatic herbs, and you have an easy, elegant meal. Everyone – even if it’s just your hubby – will be so impressed!

I served this with lemony orzo and a big salad, but rice, potatoes or garlic bread would also be great. Try it tonight!


Monday/Tuesday (Sunny/Cloudy)
6am - 10am Inside Mirabelle's Shop
10am - 2pm Sprout Island
2pm - 5pm Inside Cafe
5pm - 8pm Inside Diner
8pm - 12am Meadow Island
Monday (Raining/Snowing)
Tuesday (Raining/Snowing)
Sunday - Friday (Sunny/Cloudy)

This schedule applies AFTER he is married to Sabrina.

This schedule applies AFTER he is married to Sabrina.

This schedule applies AFTER he is married to Sabrina.

This schedule applies AFTER he is married to Sabrina.

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Helene Stelian, Next Act for Women, Women Entrepreneur

My good friend worked with Helene years ago. They had kept up over the years and she told me about the new site that Helene had launched called Next Act for Women, Women Reinventing Themselves in the Middle. This is a topic that I have written about, talked about and think about so I asked for an intro. I talked to Helene for awhile and as always it is interesting to hear how and why she chose this as her next path.

Helene grew up in Paris, France. Her Dad is Greek-American and her Mother is Danish. Each of her siblings were born in different countries. Her parents met in NYC. Her Mom worked at the United Nations as a translator for the Danish embassy. She was subletting her apartment and it was Helene’s Dad who came to look at it. He was working at Young & Rubicam at the time. They fell in love and he was transferred to London. She came along for the ride and the rest is history. From there they moved to Frankfurt Germany. Her Mom had been in the war and did not want Helene to be born in Germany so she moved to Copenhagen to have Helene. From there they moved to Brussels and had another kid and then to Paris where they had another kid Her father had moved through Europe opening up the Y&R offices eventually opening his own agency in Paris called TBWA that eventually was bought by Omnicom and merged with Chiat Day. Her Mom had been an integral piece of the background in the opening of all these offices and TBWA that was quite a large European business when it was sold.

Helene lived in Paris until she was 13 going to a French school NW of Paris just outside the arrondissements. French was her first language although her parents always spoke English in the house. In the summer of 1977 when her parents decided it was time to open the American branch of TBWA in NYC. They left Europe moving the family to Greenwich Ct where her father was going to head up the American office. It was not easy. She had a heavy French accent, she was shy and felt very disconnected. Helene actually learned a lot from TV. The family would go back to Paris in the summers because they had a country house outside of Paris. She even did an internship one summer at Galleries Lafayette so her connection to Europe remained.

At 17 she graduated high school in 1981 and made her way to Duke University where she majored in history. She spent all four years there, not spending a year abroad because she wanted to be part of the US. At Duke she learned how to write and do research. Helene said the best part is she made some really great life long friends.

After graduating she went to work at Lord and Taylor in their buying program. She had worked in stores before and really liked it. There you began as an assistant buyer then a department manager than an associate buyer and then a buyer. After her first year she was transferred to Northbrook Illinois to manage the children’s department. She loved it. She was responsible for a team and the profit and loss of the department. Yet the pay was low, the hours were long and it took a toll on her. Helene decided this was not her thing.

Helene applied to go to business school at Washington University in St. Louis. Her father had gone there and so had her sister. Many ties to the school. She got her MBA and after graduation took a job at Kraft settling in Chicago. At Kraft Helene spent the next eight years plugging away on mayo, salad dressing, Log Cabin syrup, new products and more. She learned how to run a business, manage people and have profit and loss responsibilities. Putting to use what she had just spent two years reading about was a very different experience.

During the end of the 8 years Helene got married, became pregnant with twins and ended up on bed rest for 10 weeks. Her twin daughters were premies by about six weeks. Helene decided she really was not ready to return to a structured job. Leaving Kraft was hard because a lot of her identify was tied up in that. She felt lost without that piece. There was nothing to hang on to and she wasn’t making her own money. She quickly realized she needed something else.

As a mother, Helene was incredibly organized. She had no family around. She started making lists and doing research because she could not find a book that gave her that information on motherhood she was looking for. So she created a book for herself. Friends would even ask her for her lists and knowledge when they were expecting. Helene decided to take her lists and publish a book.

She found an agent who was willing to take a chance on her. Chronicle Books published the book. It was 2001. The book is called Getting Ready for Baby: The Practical Parent’s Organizer. It was spiral bound for note taking. The book sold 80,000 copies. In 2014 she got excited about publishing another one because it was becoming a little out of date. The world changes quickly. Helene decided to self-publish the second one. With the change in social media and the ties to the blogging community she felt that it just made sense.

Between 2001-2014 Helene became active in the Chicago volunteering community. They moved back into the city from the suburbs. Helene decided it was time to reinvent herself. She wanted to make an impact in a different way. Around her were many women that were just joining the empty nest phase of their lives like her. The consistent theme among the women who had traditional jobs before deciding to stay home wondered what they were going to do with all their time. There had to be something.

Helene was feeling the same way. She looked into becoming an EMT. She wished she could become a doctor but tabled that. In her talks with other women her first instinct was to write about these struggles. She read the Inventing the Rest of Our Lives: Women in Second Adulthood by Suzanne Braun Levine She writes about women being stuck in the “fertile void”. It was inspiring. All these ideas are going through the heads of all the women she talked to but they can’t figure it out. These women all felt unmoored. Personally Helene wanted to be more fluid about where she was in her life and write about women reinventing themselves mid-life. Writing a book didn’t resonate so she began to blog about it.

Helene launched the blog this past January. She had ten posts under her belt. She was inspired by the women who had made a career change mid-life. There is a woman who started a nonprofit aimed at helping victims of domestic violence, a woman who became a passionate cyclist in her late 40’s and now competes professionally, a woman who became a farmer in her late 40’s, etc. Helene started to write about re-invention. For her it has been an amazing journey and incredibly powerful to talk and write about these women. These women are brave and are making huge leaps into the unknown.

Essentially Helene has created a sisterhood of women to help each other along the way through her site. At the beginning she waited and waited to launch as many entrepreneurs do until her friend gave her the best advice which was just do it and see what happens. That is Helene’s leap into the unknown of changing that attitude in herself of just going for it.

I love the site. I know many women in the same spot. This site gives everyone the confidence that might be needed because after all, there is always a next act.

Watch the video: σάλτσα πορτοκάλι (June 2022).


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