Special Equipment : Scale, Stock Pot, Roasting Pan & Rack, Strainer, Tongs, Butchers Twine, Pastry Brush, Small Sauce Pot
Serves: 2-4
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Produce
12 Sprigs Thyme
1 Each Orange
4 Each Garlic Cloves
6 Sprigs of Rosemary
Dry Goods
1/2 Teaspoon Freshly Cracked Black Pepper
1/4 Teaspoon Chili Flake
2 Tablespoon Kosher Salt
1/3 Cup Honey
1/2 Teaspoon Pumpkin Spice
1 Each Nutmeg
2 Cup Couscous
3 Cup Chicken Stock

Black Pepper Honey Glaze
Ingredients
1/2 Teaspoon Freshly Cracked Black Pepper
1/4 Teaspoon Chili Flake
1/4 Teaspoon Kosher Salt
1/3 Cup Honey
2/3 Cup Water
3 Tablespoon Unsalted Butter
2 Each Sprigs Thyme
1 Each Orange Peel
Method
- Add all ingredients except the butter, thyme & orange peel into a small heavy bottom sauce pot.
- Bring up to a boil & let reduce by a 1/4.
- Turn down heat & whisk in the cold butter until emulsified.
- Turn off heat.
- Add in the thyme, orange peel & allow too steep for 5 minutes.
- Remove orange peel & thyme.
Game Hens
Ingredients
2 Each Guinea Hens
4 Each Garlic Cloves
1 Each Oranges
10 Sprigs of Thyme
6 Sprigs of Rosemary
Method
- Using twine tie legs together.
- Preheat oven to 400 degrees Fahrenheit.
- Brush Honey glaze all over bird & season with salt.
- Place bird in roasting pan breast side down & place into the oven.
- Cook for 15 mins.
- Turn the bird over, & brush entire bird with honey glaze again.
- Turn down oven to 375 degrees Fahrenheit & cook for another 20-25 mins.
- Baste with the honey glaze.
- Serve on top of Couscous with orange segments, garnish with thyme & rosemary.
Note: If you would like, brine the Cornish Hens for 2hrs (no longer these are tiny birds & will start to cure).

Pumpkin Couscous
Ingredients
1/2 Teaspoon Pumpkin Spice
1 Each Nutmeg
3 Teaspoon Kosher Salt
1 Tablespoon Unsalted Butter
2 Cup Couscous
3 Cup Chicken Stock
1 Each Orange, segments
Method
- Bring all ingredients except couscous & orange to a boil.
- Once stock is boiling, add in the couscous.
- Turn off the heat & cover with a lid.
- Let the couscous absorb the water & cook for 5-7 minutes.
- Remove lid & fluff with a fork.
- Cut orange supremes for garnish.
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