***Marinade and Glaze*** 1 cup fresh orange juice 1 teaspoon orange zest, finely chopped 2 shallots, finely chopped 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon grainy mustard 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 1 tablespoon olive oil salt and freshly ground black pepper, to taste ***Hens*** 6 rock Cornish game hens orange slices, for garnish
Prepare the marinade and glaze: In a large nonaluminum bowl, combine all the ingredients and whisk to mix well. Taste for seasoning.
Carefully separate the skin from the hens by slipping your fingers gently under the skin and loosening it, yet keeping it attached to the birds.
Place the hens in the bowl with the marinade. Massage the marinade underneath the skin, being careful not to tear the skins. Rotate the hens until they are completely covered with the marinade. Cover and refrigerate for 2 to 4 hours.
Preheat the oven to 425 degrees. Line a large jelly-roll pan or roasting pan with aluminum foil. Remove the hens from the marinade and place them in the lined pan.
Roast the hens, basting with the pan juices every 15 minutes for 40 to 45 minutes, or until the juices run clear when a thigh is pierced and the skin is golden brown.
Place the hens on a serving platter or individual plates and garnish with the orange slices.