Directions
Step 1
Place a rack within the heart of the oven and preheat to 375°F. Place the hen in a big braiser or shallow roasting pan skin-side up, season generously with salt and black pepper, and sprinkle evenly with the ginger. Unfold the marmalade over the hen. Pour the apple and orange juices into the pan. Bake for 20 minutes.
Step 2
Scatter the apricots and currants across the hen within the pan and sprinkle the brown sugar over the dried fruit. Proceed baking, basting the hen steadily, till the hen is golden brown and glossy on prime, about 45 minutes.
Step 3
Switch the hen, apricots, and currants to a big platter. Spoon a number of the pan juices over the hen and dried fruit, then pour the remaining juices right into a heat bowl or sauce boat to serve on the facet.
-
Place a rack within the heart of the oven and preheat to 375°F. Place the hen in a big braiser or shallow roasting pan skin-side up, season generously with salt and black pepper, and sprinkle evenly with the ginger. Unfold the marmalade over the hen. Pour the apple and orange juices into the pan. Bake for 20 minutes.
-
Scatter the apricots and currants across the hen within the pan and sprinkle the brown sugar over the dried fruit. Proceed baking, basting the hen steadily, till the hen is golden brown and glossy on prime, about 45 minutes.
-
Switch the hen, apricots, and currants to a big platter. Spoon a number of the pan juices over the hen and dried fruit, then pour the remaining juices right into a heat bowl or sauce boat to serve on the facet.
