|
Make
the orange pecan stuffing by combining the broth and the oranges
into a medium mixing bowl. In a large deep-sided skillet coated
with DuPont SilverStone® non-stick, melt the butter and sauté
the green onions and celery until just tender but still crisp. Add
the rice and pecans, and season with salt and pepper. Add the broth
and orange mixture; mix well and set aside.
Make
the citrus butter by combining all of the ingredients with a fork;
place mixture in the refrigerator for a few minutes to harden a
bit. Loosen the hen skin from the breast with a small rubber spatula
being careful not to tear the skin. Use the spatula to spread the
butter lightly under the skin of each hen. Reserve extra butter
for basting.
Preheat
the oven to 350°.
Prepare
the rub for the game hens. Mix together all of the ingredients for
the rub; it will be about 2/3 cup. Place the rub mixture into a
large plastic bag. Place each hen into the bag and shake until each
hen is evenly coated, or spread rub on with your hands, if you prefer.
Stuff
the cleaned and rubbed hens with the prepared stuffing. Tie the
legs with kitchen string. Arrange the hens in a medium-size baking
pan coated with DuPont SilverStone® non-stick. Melt the extra
citrus butter and baste lightly before placing the birds into the
oven. Roast for 1 hour, basting at intervals. Remove the hens to
a warming platter when they are golden brown.
When
the hens are cooked, make the sauce. Pour off the excess grease
in the roasting pan. Add the liqueur. Stir in the chicken stock
and deglaze the pan. Mix the cornstarch with the water and turn
into the sauce, mixing on high heat until the sauce thickens slightly.
Add the drained orange slices to the sauce.
Place
the hens in the center of heated serving dishes. Remove the strings
and pour the hot sauce over them, coating the entire hen. Add the
broccoli and the carrots (see accompanying recipes) on each side
of the hens and serve.
|
