• 6 hens, rinsed and pat dry

  • Coarse salt

  • Coarse black pepper

  • 1 cup defrosted orange juice concentrate

  • 1 cup aged balsamic vinegar

  • 3-4 tablespoons extra virgin olive oil (EVOO)

  • 7-8 stems rosemary, chopped


Preheat oven to 425°F.

Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and EVOO and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425°F and 30 minutes at 375°F.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe is deceptively simple and insanely rich. For an entrée, serve with sautéed dark...
Much quicker and lighter than regular lasagna, this soup is a tasty supper for any...