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ceejamon
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Ceejamon's Orange-Honey Hens

It seems like there are a ton of my food threads on page 1, but in my defense most of them are threads from years ago that seem to keep getting bumped back up.

I picked up some cornish hens at the store this week on a whim. I hadn't roasted hens in a while, so I figured I'd come up with something based on what I had at home that needed to be used. I had a big stack of remarkably good oranges, so I built from there. This is the result, and I must say it was hella tasty!

Ingredients:
2 Cornish Hens
3 big oranges
5 cloves of garlic
~3 tablespoons canola oil
~1/2 cup honey
1.5 tsp Ground ginger (or fresh if you've got it)
Kosher salt & fresh ground pepper
Celery, apples, or red onion (optional)






The night before - use a peeler to remove the peel from 1 orange. Make sure to get the orange part only!

You can then use it as hair for an Orange Dude if you're into playing with your food.






*ahem* Anyhow...

Mince the orange peel and toss it into a food processor along with the garlic cloves, the oil, the ginger (minced if fresh), the honey, and a big pinch of salt & several grinds of pepper. Then, using a citrus reamer, juice the zested orange and one other into the food processor. If you don't have a citrus reamer / fruit fucker / juicer, you can just use fists of fury. Either way, be prepared to discover a tiny cut you didn't know you had. It's inevitable.






RIP Orange Dude. Know that your sacrifice will help bring about The Tasty.

Next, process it to hell and back. I'm going to go ahead and assume that "process" is the correct verb for "use food processor on."






That's the marinade. Rinse your hens, pat them dry with paper towels, and put them in a freezer bag with the marinade. Refrigerate overnight, but remember to turn them several times.

Don't trust your freezer bags. Put the bag in a Pyrex or Tupperware just in case of leakage.






Pull your birds out at about 45 minutes before cooking to warm up a bit towards room temperature. Cut up the remaining orange into wedges. If you've got some extra aromatics laying around that need to be used (celery, red onion, apples, etc) cut them up as well.






Put your birds and the marinade in a roasting pan. Stuff the cavity with your goodies. Tie the legs together with twine and roast at 350 for 1 hour. Baste every 15 minutes. The marinade should get very thick and there probably won't be any left towards the very end.






Oh, yeah. Aren't those beautiful?






Let them rest covered in foil for 5 minutes or so before carving and serving.







I served these with balsamic glazed green beans and some parmesan & parsley couscous. The green beans are just sauteed in olive oil. A tiny bit of salt added at the end, and then I killed the heat and poured in some balsamic. It hissed and bubbled and was delicious.

As for the couscous: Couscous + Parsley + Parmesan = tasty.

Here's the final plated product. We ate the dark meat for dinner and saved the breasts for lunch tomorrow. It should make some seriously tasty sammiches.


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Old 05-13-2009, 07:48 PM ceejamon is offline  
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sanjay
 
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one day I hope to eat ceejamon chow IRL
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Old 05-13-2009, 07:49 PM sanjay is offline  
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Quote:
Originally Posted by sanjay View Post
one day I hope to eat ceejamon chow IRL

Hit me up if you're ever in the DC area.

Actually, that applies to most anybody here.
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Old 05-13-2009, 07:50 PM ceejamon is offline  
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They are bumped because they are incredible.
Old 05-13-2009, 08:07 PM Sf_J is offline  
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mHubs
 
god that looks good
Old 05-13-2009, 08:22 PM mHubs is offline  
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bitterball
 
Did you cover the pan with foil while it was in the oven? I noticed you said let them rest covered in foil for 5 minutes so I wasn't sure.
Old 05-13-2009, 08:50 PM bitterball is offline  
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Old 05-13-2009, 09:00 PM dk again is offline  
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Quote:
Originally Posted by ceejamon View Post
Hit me up if you're ever in the DC area.

Actually, that applies to most anybody here.

I vow to take you up on that offer before I die.
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Old 05-13-2009, 10:30 PM DeejayPancake is offline  
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mmmm real orange chicken
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Old 05-14-2009, 12:01 AM horsepowerjunkie5000 is offline  
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Quote:
Originally Posted by ceejamon View Post
Hit me up if you're ever in the DC area.

Actually, that applies to most anybody here.

Just because i'm curious, who wouldn't it apply to?

Thanks for your cookery btw, I look forward to trying it out when I'm done with this last push at school
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Old 05-14-2009, 05:48 AM Bukkakeboy is offline  
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Well done..again!

Definitely going to try this weekend
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Old 05-14-2009, 06:01 AM bumpirate is offline  
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that looks so good!
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Old 05-14-2009, 06:43 AM Drizzt is offline  
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Quote:
Originally Posted by ceejamon View Post
Hit me up if you're ever in the DC area.

Actually, that applies to most anybody here.

can i come over and eat your food babies?
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Old 05-14-2009, 07:00 AM mohavewolfpup is offline  
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Old 05-14-2009, 07:32 AM karax is offline  
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Quote:
Originally Posted by ceejamon View Post
It seems like there are a ton of my food threads on page 1, but in my defense most of them are threads from years ago that seem to keep getting bumped back up.

Can you blame people for bumping them? I mean your food always looks so delicious
Old 05-14-2009, 08:19 AM 37731 is offline  
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