[custom_frame_right shadow=”on”][/custom_frame_right] Mother’s Day – In Celebration of All Things Nurturing
“God could not be everywhere, and therefore he made mothers.” ― David C. Gross, Dictionary of 1000 Jewish Proverbs
When Anna Jarvis announced a simple memorial in honor of her mother in 1908, she unwittingly began a custom that would take on a life of its own and become resolutely stitched into the framework of American tradition. Even Jarvis herself expressed astonishment at the magnitude to which her idea became ritual into what we now know as Mother’s Day.
A uniquely American celebration, the second Sunday in May is the day we honor our mothers and the influence that motherhood has on our society. We do this through cards, gifts and special food preparations. Indeed, Mother’s Day brunch at a restaurant remains a tradition for many families. Others prefer to avoid the long wait, high prices and prepare something special at home.
Roasted game hens are an inspired choice for many reasons: they respond beautifully to a variety of seasonings; can be stuffed with rice, currants and nuts, can be prepared the night before; they offer a splendid presentation on a plate and perhaps most appealing: each person gets their own little bird to enjoy so there is no argument over favored pieces.
The following recipe results in a citrus/ginger-flavored bird that is flavorful throughout and sauced with a light, but full-bodied glaze.
And be sure to check out some of 700 South Deli’s Homemade Deli Side Salads which compliment the Cornish Game Hen quite well.
- 4 game hens
- ½ cp. apple juice
- ½ cp. orange juice
- ½ cp. sherry
- ½ cp. chicken broth
- 1 Tbsp. Kitchen Bouquet
- Ginger-flavored olive oil*
- Kosher salt
- Freshly ground pepper
- 1 whole yellow onion, quartered
- Whole cloves
- 4 pieces of orange peel, approx. 1” x 3”
- 1 container Mirepoix (chopped carrots, onion & celery)
- Heavy cream (optional)
- Orange slices (for garnish)
- Wash and dry each game hen thoroughly. Rub birds with garlic or ginger-flavored olive oil*. Salt and pepper birds inside and out.
- Place small piece of orange peel in cavity of each bird. Stud each ¼ onion with whole cloves and nest in cavity behind orange peel.
- Truss chicken with butcher’s twine**. Place hens in roasting pan. To pan add mirepoix mixture (onions, carrots, celery) and spread around chicken. Set aside.
- In large measuring cup, combine apple juice, orange juice, sherry, chicken broth and Kitchen Bouquet and stir. Pour this onto vegetable mixture (not directly on birds).
- Roast according to package directions and baste birds regularly with pan drippings.
- When done, remove birds from roasting pan, set on plates, tent with foil and keep warm.
- Strain roasted vegetables from broth and discard, reserving drippings in clean saucepan. Add a splash more of chicken broth and set saucepan to a boil.
- Reduce drippings by nearly half, until a flavorful, syrupy broth results. You can either stop here and drizzle this over each bird and serve, or whisk in ½ cup (or more) of whipping cream for a thicker, more elegant sauce.
- Garnish sauced birds with orange slices.
- Serve with a light, crisp Pinot Grigio or Sauvignon Blanc.