preparation

6 servings
Serving size: ½ Cornish hen, ½ cup sauce
Preparation time: 12 minutes
Cooking time: 45 minutes

1. Preheat the oven to 500°F. Combine the thyme, salt, and pepper. With your fingers, lift up the skin of each hen. Slide the thyme, salt, and pepper mixture underneath the skin. Sprinkle some inside the cavity of the hen as well.
2. Coat a roasting rack with cooking spray. Place the rack inside a large roasting pan. Place the hens breast side down on the rack. Roast uncovered for about 15 minutes. Lower the heat to 400°F and continue to roast the hens until they are cooked through, about 25 to 30 minutes. Test by making sure the juices run clear and the legs move easily. Remove the hens from the oven, and tent with foil to keep warm.
3. To prepare the orange sauce, bring the orange juice, vinegar, and sugar to a simmer over medium heat. Whisk together the cornstarch and water. Slowly whisk it into the juice-vinegar mixture, bring to a boil while whisking, and continue to cook until sauce thickens. Remove from heat and whisk in the
butter, mustard, thyme, and orange zest. Season to taste with salt and pepper.
4. To serve, cut each hen in half. Serve the hens skinless with the orange sauce and slices.