Source: dLife

Individual hens with a sweet tangerine and thyme sauce.

Servings

3 medium tangerines
1 tsp fresh thyme , minced
1.5 oz whole star anise (or fennel seed)
1 cup low sodium chicken broth , divided
0.5 tsp salt , to taste (optional)
0.25 tsp black pepper
1 small onions
2 Cornish Game Hen, whole, with skin, raw

1 Preheat oven to 375°F.
2 Zest one tangerine to yield 1 tablespoon. Set aside. Squeeze 3 tangerines to yield 1/2 cup.
3 In small pan, over medium heat, add tangerine rind and juice, star anise and 1/2 cup broth. Bring to boil.
4 Lower heat and simmer 6 minutes or until liquid is reduced to 1/4 cup.
5 Strain liquid through fine chinois set over a bowl, discard solids. Season with salt and pepper.
6 Cut onion in half, then into 1/2" slices. Lay onion slices on bottom of shallow roasting pan.
7 Remove and discard giblets and neck from hens. Remove skin and any excess fat.
8 Secure legs of hens, one at a time, together with heavy duty string. Tuck wing tips under hens.
9 Arrange hens, breast side up, over top of onions.
10 Coat hens with broth mixture. Bake 30 minutes.
11 Add remaining broth and bake additional 10 minutes, or until juices run clear when pierced with fork.
12 Remove from oven and move to cutting board. Leave remaining broth in pan.
13 Drain broth mixture through fine chinois into medium saucepan. Dispose of solids.
14 Allow liquid to sit 10 minutes while fat rises to top.
15 Skim fat layer from top, and discard.
16 Cook broth over medium high 5 minutes or until sauce has reduced to 3 tablespoons.
17 Slice hens in half lengthwise and serve with sauce.