by Levana Kirschenbaum

With kosher meat, the smaller the item you buy, the saltier it is likely to be. That’s why I recommend soaking these tiny birds before cooking them took to release any excess salt. When roasted, the birds turn a beautiful mahogany color. Lapsang souchong tea has an intriguing pungent, smoky, “tarry” taste. As a drink, you will either love it or hate it, but you will always love it in a marinade. As for the ketchup, I surprised even myself when I discovered, while experimenting with the ingredients, that it actually enhances this elegant dish. This marinade is suitable for whole chickens or chicken parts.

Ingredients:

4 Cornish hens

3/4 cup strongn Lapsang souchong tea (let 1 bag steep a few minutes in a 3/4 cup boiling water)

3/4 cup orange juice

2 tablespoons plus 1 teaspoon olive oil

3 tablespoons ketchup

2 tablespoons grated fresh ginger

2 tablespoons plus 1 teaspoon honey

3 tablespoons Dijon mustard

Freshly ground pepper

Directions:

1. Soak the hens in cold water for about 1 hour. dry them thoroughly with paper towels.

2. Whisk together all the marinade ingredients in a large bowl. Place the hens in a large resealable plastic bag, add the marinade, and marinate in the refrigerator for 8 hours or overnight.

3. Preheat the oven to 375 degrees.

4. Transfer the hens, breast-side down, to a baking pan just large eough to fit them snugly, with half of the marinade. Roast for 45 minutes. Turn the birds breast-side up and roast for another 10 minutes, until the skin is dark amber.

5. While the birds are cooking, pour the remaining marinade into a small saucepan and reduce it until thickened, about 10 minutes. If any liquids have accumulated during the roasting, skim off the oil and add them to the sauce.

6. Transfer the birds to a platter with a slotted spoon. Pour the sauce over the hens and serve hot.

Makes 4 servings