Recipe - Cane Syrup Glazed Cornish Hens

6 Cornish Game Hens
3 Celery stalks; quartered
One half cup Steen's Pure Cane Syrup
One fourth cup Margarine or butter
One fourth cup Chopped sage
Salt and cracked pepper to
taste
Paprika for color
2 cup Chicken stock
3 small Onions; quartered
12 Cloves of garlic
One fourth cup Orange juice
One fourth cup Chopped thyme
2 Oranges; sectioned
Louisiana Gold Pepper Sauce
to taste
One half cup White wine

Source: Chef John Folse, Gonzales, Louisiana as featured by
steens@steensyrup.com

Preheat the oven to 375F. Wash birds well and season inside cavities
generously with salt, pepper and Louisiana Gold Pepper Sauce. Stuff each
cavity with onion, celery and garlic. Place birds, breast side up, in a
roasting pan and continue to season. In a mixing bowl combine syrup, orange
juice, margarine or butter, thyme and sage. Brush birds lightly with glaze
and sprinkle with paprika to ensure even browning. Surround the birds with
remaining vegetable seasonings and orange sections. Cover tightly and roast
for fortyfive minutes. Uncover and allow birds to brown evenly. Continue
to glaze with syrup mixture during the browning process. Once cooked remove
birds and deglaze baking pan with white wine. Add chicken stock and reduce
over medium high heat for a wonderful sauce accompaniment.

Posted to JEWISHFOOD digest by "I M Mushroom" imushroom@hotmail.com on
Oct 21, 1998, converted by MM_Buster v2.0l.