Roasted Cornish Hens with FigOrangeThyme Pan Sauce Save as PDFPrint Ingredients Cornish hens 4 whole (1 1/22 lb each), halved (8 halves total) Kosher salt ~2 1/2 Tbsp (for dry brine), freshly ground black pepper Soft unsalted butter 3 Tbsp Dijon mustard 2 Tbsp Fresh thyme leaves 2 Tbsp Orange zest from 2 oranges Shallots 6 large, halved Fresh figs ~2 lb (1620), halved Dry white wine 1 cup Low-sodium chicken stock 1 cup Fresh orange juice 1/2 cup Honey 2 tsp Cold unsalted butter 2 Tbsp (to finish sauce) Instructions Night before: pat hens dry and season all over with kosher salt (and pepper)
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