Cornish Hens In Orange And Spice Sauce

After our ten days in Italy Dick and I went on a diet (well, at least until we go to Vienna…). This recipe is perfect for it and for any other meal. It’s elegant, really delicious and not too complicated to make.

8 cups cold water

¾ cups kosher salt

¼ cup sugar

Bring to a boil to dissolve the sugar.

2 Cornish game hens, flattened (cut along the back) or halved

Pour the brine over the hens and let sit for 1 ½ hours. Drain. Put in a glass dish or bowl and add the following:

4 garlic cloves, smashed

Leaves from 5 fresh oregano or rosemary sprigs

Leaves from 2 rosemary sprigs

1 tsp ground cinnamon

1 tbsp ground orange peel (avoid the white part)

1/4 cup Marsala wine

2 oranges, thinly sliced

Marinate 8 hours or overnight.

Bake in a 350F oven, covered by foil, for 1 hour and 10 minutes. Remove the cover and bake another 20 minutes.

While baking, thinly slice (I use a food processor) 2 large onions. Sauté slowly in 1 tbsp. butter until amber-brown, about 30 minutes.

To serve, put the hen on a plate, pour sauce over and add 2 tbsp. of onions next to the hen. Serve with crusty French bread. AWESOME I promise!