Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Maple syrup, or
-packed brown sugar
1/3 c Orange juice
2 tb White wine
2 ts Dried rosemary, chopped
3 Cornish hens (1-1/4lb ea)
1 tb Orange rind, finely grated
pn Salt
pn Pepper
Fresh rosemary sprigs
Fresh orange slices

There are two possible methods of preparing these Cornish Hens: 1.
Cut the hens in half before roasting; and 2. Cook the juicy glazed
birds whole - easing the orange rind in between skin and breast, then
tying the legs together and roasting at 375F 190C for 1 hour. Use
kitchen shears to cut the hens in half to serve.

For this recipe...

In small saucepan, whisk together maple syrup, orange juice, wine and
rosemary. Bring to boil; boil for 3-5 minutes or until glaze is
slightly thickened. Let cool slightly.

Meanwhile, cut wing tips from hens. Using kitchen shears or sharp
knife, cut along each side of backbone; discard backbone. cut through
breast bone to separate into halves. Trim off excess fat and skin.

Place hens, skin side up, on foil-lined baking sheet. Season lightly
with salt and pepper; brush with one-third of the glaze.

Bake hens in 375F 190C oven, brushing with glaze twice, for 45
minutes or until browned and juices run clear when hen is pressed.

Arrange hens on serving platter; garnish attractively with rosemary
and orange slices.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote

6 servings for $16.05 CDN[Nov 95]

Per Serving: about 385 calories, 38 g protein, 19 g fat, 13 g
carbohydrate Good source iron.

Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Daphna Rabinovitch

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