Orange-Glazed Cornish Hens

Laurie Bartley
Taste of Home's Quick Cooking, November/December 2001
Servings: 4

This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden-brown hens and perfecting the full flavored basting sauce. --Laurie Bartley, Lake Hiawatha, New Jersey

Ingredients

4 each Cornish game hen, 22 ounces each
¼ cup butter, melted
1 teaspoon salt
½ teaspoon pepper
¾ cup orange juice
½ cup packed brown sugar
½ cup Madeira, or Sherry
2 tablespoons lemon juice
1 teaspoon ground mustard
¼ teaspoon ground allspice

Cooking Method

Tie legs of each hen together; turn wing tips under backs.

1. Place on a greased rack in a roasting pan. 

2. Brush with butter; sprinkle with salt and pepper. 

3. Bake, uncovered, at 350º for 1 hour.

In a saucepan...

1. Combine the remaining ingredients; bring to a boil. 

2. Reduce heat; simmer, uncovered, for 15 minutes. 

3. Spoon over hens.

Bake 15 minutes longer or until a meat thermometer reads 180º.