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Roasted Cornish Hens with Fig–Orange–Thyme Pan Sauce Save as PDFPrint Ingredients Cornish hens — 4 whole (1 1/2–2 lb each), halved (8 halves total) Kosher salt — ~2 1/2 Tbsp (for dry brine), freshly ground black pepper Soft unsalted butter — 3 Tbsp Dijon mustard — 2 Tbsp Fresh thyme leaves — 2 Tbsp Orange zest — from 2 oranges Shallots — 6 large, halved Fresh figs — ~2 lb (16–20), halved Dry white wine — 1 cup Low-sodium chicken stock — 1 cup Fresh orange juice — 1/2 cup Honey — 2 tsp Cold unsalted butter — 2 Tbsp (to finish sauce) Instructions Night before: pat hens dry and season all over with kosher salt (and pepper)
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