Recipe - Cornish Game Hens With Orange And Honey

1 One fourth cup Orange juice
1 One fourth cup Dry red wine
One half cup Honey
2 One half tablespoon Soy sauce
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
4 Cornish game hens; (1 1/2
pound each), giblets
removed
3 small Onions
12 Cloves garlic; crushed
1 bn Watercress

Preheat oven to 400øF. Whisk first 7 ingredients in medium bowl. Pour 2
cups sauce into medium saucepan. Reserve remaining 1 cup sauce.

Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape
off any visible fat from hens. Sprinkle inside and out with salt and
pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen.
Arrange hens on rack on large rimmed baking sheet.

Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting
until hens are golden and juices run clear when thickest part of thigh is
pierced, basting often with pan juices and reserved 1 cup sauce, about 45
minutes longer.

Transfer hens to cutting board; tent with foil to keep warm. Transfer pan
juices to 4cup glass measuring cup. Spoon fat off top of pan juices. Pour
pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1
One half cups, about 12 minutes.

Discard onions and garlic from hen cavities. Using poultry shears, cut hens
in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place
hens atop sauce. Garnish with watercress. Serve with remaining sauce.

NOTES: Remove the skin from the game hens before roasting them to make this
delicious main course lower in fat. Uncork a bottle of Chardonnay, and
offer steamed yellow and green zucchini alongside.

Per Serving (with skin) Calories 364; total fat 16 g; saturated fat 4 g;
cholesterol 100 mg

Per Serving (without skin) Calories 308; total fat 9 g; saturated fat 2 g;
cholesterol 101 mg

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998