Wine, Orange and Herbs Cornish Hens (Kosher)

Ingredients

2 Cornish hens

Marinade

1 tablespoon Italian seasoning

3 tablespoons fresh lemon juice

1/4 cup olive oil

2 Elephant garlic cloves, crushed

1/2 cup of dry wine

1 Freshly squeezed juice of large orange

Herbs

1/4 cup fresh basil leaves

1/4 cup fresh rosemary leaves

1 small onion chopped

2 tablespoons garlic powder

1 bunch small fresh thyme

1 tablespoon kosher salt

4 bay leaves

1 tablespoon fresh marjoram leaves

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sugar or Natrazyle Xylitol

1 teaspoon red wine vinegar

1/4 stick unsalted margarine (so it stays kosher)

Salt to taste

Preparation

Quarter the hens and place the pieces in a 9" x 13" baking tin .

In a blender combine all the marinade ingredients until thoroughly blended.

Pour in over the hens, cover with plastic and marinade in fridge for 24 to 48 hours.

After chicken has been marinated, combine the herb ingredients in a blender (or prepare ahead and store in a Ziploc bag) until thoroughly mixed.

When done add salt to taste.

Preheat oven to 450 F.

Take marinated hens out and keep out of refrigerator for 15 to 20 minutes.

Put hen pieces in a single layer (with the skin on top) in a roasting pan.

Sprinkle herb mixture over the pieces

Roast for 10 minutes

Reduce heat to 350 F, and continue roasting for 15-20 minutes or until the juices run clear. Don't forget to baste thoroughly at least a couple of times.

Remove from oven, you may want to garnish pieces with fresh parsley and serve.

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About

I look for every possible excuse to use wine or liqueur in my cooking or roasting. When the kids were still home, this was one of their favorite dishes. I always liked Cornish hens, since their small size usually provides about one portion of meat per hen, therefore it's easy to figure out how many to use for a family, or if you are entertaining.