Orange and Honey Hens with Sesame | The Jewish Week | Food & Wine

Orange and Honey Hens with Sesame

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Ronnie Fein’s recipes appear in The Jewish Week Food & Wine each month. She is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.

Servings & Times
  • Makes 4 Servings
Active Time:
  • 1 hr
Total Time:
  • 1 hr 30 min

3/4 cup orange juice

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons grated fresh orange peel

2 cloves garlic, finely chopped

1 tablespoon finely chopped fresh ginger

1 tablespoon finely chopped fresh lemongrass, optional

2 teaspoons sesame oil

2 Cornish hens, about 1-1/2 pounds each

Sesame seeds


Combine the orange juice, honey, soy sauce, hoisin sauce, orange peel, garlic, ginger, lemongrass, and sesame oil in a saucepan. Bring to a boil over moderately high heat and cook for 5-6 minutes or until the liquid is reduced to about 3/4 cup. Set aside to cool. Wash and dry the hens and cut them in half lengthwise through the backbone. Place them skin side up in a roasting pan and spoon the cooled liquid over them.* When ready to roast the hens, preheat the oven to 400 degrees. Place the pan in the oven and cook for 10 minutes. Baste and cook for another 5 minutes. Reduce the heat to 350 degrees and cook for 10 minutes. Sprinkle with sesame seeds. Roast another 10 minutes or until the hens are cooked through.