- 4 Cornish game hens (22 ounces each)
- 1/4 cup butter or margarine, melted
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup orange juice
- 1/2 cup packed brown sugar
- 1/2 cup dry sherry or chicken broth
- 2 tbsp lemon juice
- 1 tsp ground mustard
- 1/4 tsp ground allspice
Preheat oven to 350 degrees. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour.
Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Spoon mixture over hens. Bake 15 minutes longer or until a meat thermometer reads 180 degrees.
4 servings