These “little chickens” are a great alternative to making Turkey or Chicken for a holiday dinner.

I made this the first time the other night when we had friends over for dinner.  They LOVED it and couldn’t believe the grapefruit flavors and how juicy the meat was.  You can display the hens on a large platter and serve family style and allow everyone to carve up their favorite pieces or you can cut the hens in half and plate each one.  I get my Lavender Buds at the Golden Fig in St. Paul.  You can also toss the citrus mixture with other favorite herbs like sage if you don’t have access to lavender.

Ingredients:

4 Cornish Game Hens (defrosted)

4 ¾ cups Orange Juice, divided

¼ cup plus 1 tsp Salt, divided

¾ cup Dark Brown Sugar, divided

6 lbs Small Medley Potatoes (cut in half)

5 Parsnips (sliced)

¼ cup Olive Oil

1 Grapefruit (sliced)

3 Tangerines, divided

1 TB Dried Lavender Buds

1.5 sticks Butter (3/4 cup)

Directions:

In a 2.5 gallon storage bag, add cornish game hens, 4 cups of orange juice, ¼ cup salt and ¼ cup brown sugar, let brine in refrigerator overnight.

Once hens have brined, remove them from bag and set aside. Preheat oven to 450.

Toss potatoes and parsnips with olive oil and 1 tsp salt.  Layer on bottom of roasting pan.

In a medium bowl, combine sliced grapefruit and 2 tangerines (sliced) with lavender buds and ¼ cup brown sugar.  Mix together and then stuff citrus fruits inside of the hens. Set aside.

In a sauté pan, combine 4 TB butter, ¾ cup orange juice, ¼ cup brown sugar and zest and juice from 1 tangerine. Bring to a boil and then pour over hens.

Place hens on top of potatoes and parsnips and roast on the second to the top rack for 30 minutes.  Baste with 4 TB butter.  Reduce heat to 375 and place on center rack.  Cook for another 15 minutes and then baste with another 4TB butter and return to oven for 15 more minutes. Internal temperature should be at least 165.

Serves 8.