1. ---To Make the Onion Sauce---. 2. Place the butter and onions in a medium-size saucepan, and cook at medium-high heat until the onions are well caramelized (they will have a nice brown, nutty color). 3. Using a fork, add the flour and garlic, incorporating well. 4. Add the bay leaves, vinegar, and Chardonnay. 5. Reduce this liquid by half. 6. Add the chicken stock and reduce again until the sauce is thickened enough to coat the back of a wooden spoon. 7. Remove from the heat and whisk in the remaining spices. 8. Remove the bay leaves. 9. ---To Roast the Hens---. 10. Preheat the oven to 375°F degrees. 11. Prepare a roasting pan by brushing it lightly with olive oil. 12. Rinse the hens well with cold water, both outside and inside. 13. Pat them dry with paper towel and set them aside. 14. Combine all the remaining ingredients in a medium-size bowl and whisk well until the glaze is emulsified. 15. Brush both the inside and outside of the hens heavily with the prepared molasses glaze and place them in the prepared roasting pan. 16. Roast the hens in preheated oven. 17. After 5 minutes, brush the hens again with the remaining glaze. 18. If the glaze seems to be burning on the bottom of the pan, simply pour a small amount of water into the pan. 19. Continue roasting the hens until the internal temperature of the meat has reached 180°F. 20. Check each hen for doneness by placing a fork in the center cavity of the hen and lifting upward. 21. If the juices appear clear, the hens are completely roasted. 22. If the juices appear red or pink, roast for an additional 2-4 minutes. 23. When the juices are clear, remove from the oven and allow hens to rest at room temperature for 2-3 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
