I couldn't pass up a pair of Cornish Game Hens in our local grocery store (yes, they were sold in twos due to their diminutive size) so I bought them without even having a clue on what to do with them. I thought of stuffing one (ala micro-mini turkey), but decided against it and roasted it instead.
It turned out pretty good and juicy, and I loved the fact that I used calamansi in it to give it an ethnic flair. The heat of the red pepper flakes was a nice addition, too!
What you need:
1 Cornish Game Hen
4 tablespoon salted butter, melted
1 1/2 tablespoon honey
1 tablespoon calamansi juice
2 teaspoon red pepper flakes
salt and pepper, to taste
What to do:
Preheat oven to 350°F.
Combine melted butter, red pepper flakes, honey, and calamansi juice. Add a pinch of salt and a dash of pepper. Mix well.
Cut the hen into 2 halves. Place under cold running water and rinse. Pat dry with paper towels.
Brush the halved hens with the butter sauce (with a cooking brush, or course!). Place them on a roasting pan, skin side down, and bake for about 8 to 10 minutes. Then turn them over and use the remaining butter sauce on the other side of the hen.
Bake for about an hour, or until internal temperature reaches 170°F.
Tips, Tricks and Tweaks:
1. Add more red pepper flakes if you want some serious heat.
2. Use orange or lemon juice if you can't find calamansi juice.
3. I used clover honey for a deeper taste, but feel free to use regular honey.
4. Always wash your hands thoroughly when handling raw meat.
5. It would be a better idea if you have a separate cutting board for chicken - less chance of cross-contamination.