Star Anise and Tangerine-Roasted Cornish Hens

1 tbsp. grated tangerine rind
Fresh juice squeezed from 3 tangerines
1 tsp. minced fresh thyme
3 star anise
1 cup chicken broth
1/2 tsp. salt
1 small onion, halved and cut in slices
2 Cornish hens

Combine first 4 ingredients in a small saucepan over medium-high heat. Stir in
1/2 cup broth; bring to a boil. Reduce heat, and simmer until reduced to
1/4 cup (about 7 minutes). Strain broth mixture through a sieve into a
bowl; discard solids. Stir in salt.

Separate onion slices, and place them in an even layer in the bottom of a
shallow roasting pan.

Remove and discard giblets and necks from hens. Remove skin; trim excess fat.
Working with 1 hen at a time, tie ends of legs together with cord. Lift
wing tips up and over back; tuck under hen. Set hens, breast side up, on
top of onion slices; brush tops and sides of hens with broth mixture. Bake
at 375° for 30 minutes. Add remaining broth to pan. Bake an additional 10
minutes or until thermometer registers 165°. Remove from oven, and
transfer hens to a cutting board or work surface. Keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure. Strain broth mixture
through a sieve into zip-top bag; discard solids. Let reserved drippings
stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off
1 bottom corner of bag. Drain drippings into a small saucepan, stopping
before fat layer reaches opening; discard fat. Bring drippings to a boil
over medium-high heat. Cook until reduced, about 5 minutes.

Split hens in half lengthwise. Place one hen half on each of 4 plates; drizzle
with drippings.