Cornish Game Hens with Orange Sauce
1 large shallot, finely chopped
1 t. olive oil
1/2 C chicken broth
1 t. orange zest
1/2 C freshly squeezed orange juice
2 T. honey
1 T. Dijon
1 t. dried thyme
1 T. cornstarch
3 - 1.5 lb. Cornish game hens, butterflied (spine cut out with poultry shears and flattened)
mesquite smoking chips
In small saucepan, saute shallot in oil until softened. In a bowl, combine remaining ingredients (except hens), blending well with whisk. Add to shallots in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Set aside 1/2 cup of the sauce.
Prepare grill for indirect heat cooking. Also prepare wood chips in your preferred way (I'm using a grill smoking box these days... just put the unsoaked chips in there, set it on the grate, and let 'er rip).
Season hens liberally with kosher salt and pepper. Place on grill, cut side down, and cook, covered, until done (about an hour to 1:15). Baste with sauce 2-3 times in the last 30 minutes of cooking, making sure it doesn't get too brown.
Remove to platter and let rest for 10 minutes before serving. Reheat remaining sauce and serve with hens, if desired.