Orange Marinated Game Hen

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

The fruit-filled balsamic reduction sauce stands up very well to the flavor of the hen. The beautiful plating of this dish is sure to please.

Ingredients

3 cups orange juice concentrate
1⁄2 cup white vinegar
1⁄2 cup balsamic vinegar
1⁄2 cup honey
3 shallots, quartered
2 1⁄4 tsp. marjoram
3⁄4 tsp. dried tarragon
3⁄4 tsp. ground ginger
3⁄4 tsp. sage
3⁄4 tsp. cinnamon
3⁄4 tsp. allspice
1 bay leaf
1 1⁄2 gal. water
12 game hens
1⁄2 cup shallots, sliced
2 oz. butter
1 tbsp. molasses
1 cup port wine
3 cups chicken stock
2 cans cherries, whole in syrup, or fresh equivalent
1 1⁄2 cups blueberries
1 bottle of champagne
Zest of 1 orange
Zest of 1 lemon
3 tbsp. honey
Mashed potatoes, as needed
12 herb bouquets, for garnish

Steps

1. In a large container, mix together first 13 ingredients thoroughly. Makes  13⁄4 gal.

2. Marinate hens at least 3 hr. Remove from marinade and place on a hot grill to make vertical marks on the skin, like pin stripes. Then place hen in a covered pan and roast at 350° F until cooked through. Remove from the oven and insert half of a raw potato, flat side down, into the bottom cavity for balance during presentation.

3. Meanwhile, in a saucepan, sauté shallots in butter until tender. Add molasses and caramelize. Deglaze the pan with wine and reduce.

4. Add stock, cherries, blueberries, champagne, orange and lemon zest and honey. Reduce by half. Puree reduction and strain. Reserve sauce.

5. Per order: In a small saucepan, reheat a portion of sauce and finish with a pat of butter; reserve warm. Place a round of mashed potatoes in the center of a large plate. Prop hen atop potatoes, sitting upright. Spoon warm sauce over top of the hen and around plate.

6. Place herb bouquet into top cavity of hen and drizzle all with balsamic vinegar reduction syrup, if desired. Place tip of accompanying knife under the wing of the bird, resting the handle on the edge of the plate.

Source: Recipe from Chef Steve Atkins

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources