INGREDIENTS

INSTRUCTIONS

Prep 10 mins | Cook 45 mins Serve hot or at room temperature. Makes 4 with
leftovers. REVISE! remove back, skin, wing tips. Per serving...
1. Place rack in center of oven and preheat to 425 degrees. Line a shallow
roasting pan with aluminum foil. 2. With kitchen shears, cut down both
sides of the backbone of each hen to remove it. Cut through the center of
the breast bone to cut the hens in half. 3. Mix the salt, thyme and red
pepper flakes together. Sprinkle over the tops and bottoms of the hens.
Arrange the halves in the pan, skin side up. Bake for 20 minutes. 4. Stir
the orange juice and honey together. After the hens have baked for 20
minutes, pour this mixture onto the foil in the bottom of the roasting pan.
Bake for 5 minutes to melt the honey. then begin brushing the hens with the
juice and pan drippings every 5 minutes until the juices run clear from the
thigh, about 20 minutes longer, for a total baking time of about 40
minutes.
NOTES : A whole hen is large. But a half hen doesn't seem quite enough.
Abby serves on per person, halves them for service. Uses left-overs in
salads.
Recipe by: Abby Mandel (1988) More Taste Than Time Posted to Digest
eat-lf.v097.n081 by PATh <phannema@wizard.ucr.edu> on Mar 25, 1997

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