4 Cornish hens (about 1 lb. each)
4 and 1/2 cups pale ale (3 12 0z. Bottles)
2 cups soy sauce
3/4 cup firmly packed brown sugar
1/4 cup molasses
2 T. minced garlic
2 T. minced fresh ginger
1 T. dry mustard
1 T. black pepper
3/4 cup frozen orange juice concentrate (6 oz.)
1/2 cup brandy
1/2 cup fat-skimmed chicken broth
1/2 cup whipping cream
Orange slices
Remove necks and giblets from hens. Rinse. In a large bowl, whisk beer, soy sauce, 1/2 c. brown sugar, molasses, garlic, ginger, dry mustard, and black pepper until well blended. Immerse hens; cover and chill at least 4 hours or up to one day, turning hens occasionally and submerging in liquid.
Meanwhile, combine orange juice concentrate, remaining 1/4 cup brown sugar, and the brandy. Bring mixture to a boil over medium-high heat and stir until sugar is dissolved, 2-4 minutes. Use warm or cold.
Lift hens from marinade (discard marinade) and set breast up in a 10x15 inch pan. Brush generously with the orange-brandy glaze.
Bake in a 400 degree regular or convection oven, brushing every 10 minutes with glaze, until hens are richly browned and meat at breast and thigh bones is no longer pink (cut to test), 30-40 minutes. (**I cooked them longer, about 55 min.) Transfer hens to a platter or plate and let stand in a warm place.
Meanwhile, skim and discard fat from pan juices. Add broth, cream, and remaining orange brandy glaze to pan and stir often over medium-high heat, scraping up browned bits, until liquid is slightly thickened, 10-12 minutes. Pour into a small pitcher or bowl. Garnish hens with orange slices, and serve with pan juices.
Serves: 4
Source: "Special Recipe Collection: The Best of Sunset" (magazine), December 2003
Prepared by: Margo for the December 2003 meeting