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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources