Maple Orange Glazed Citrus Cornish Hens

Step 1: Glaze ... Mix all the ingredients for the glaze and set to the side. I often will microwave it for a few seconds to warm it up and so it is easier to brush on. This recipe will make enough for 2 hens glazed twice during baking. So you may want to double the recipe, since you are making 4 hens.

Step 2: Hens ... Clean the hens and make sure to dry them well. Stuff each bird with 2 orange pieces, 1 onion quarter, 2 garlic cloves, 1 sprig each of rosemary, thyme and sage). You could always use parsley or even marjoram if you prefer. And when I say "smashed" garlic. Just, press down with the palm of your hand or a knife to lightly "smash" the clove, then peel off the skin. No chopping, no mincing - just smashed, it adds a subtle flavor to the hen. Rub the butter on the outside of the chicken and season with salt and pepper.

Step 3: Bake ... I don't serve a gravy with this recipe, but I do like the hens to set on a small rack or you can just use a couple of carrots or thick onion slices. Just something so they don't sit directly on the pan. Add the hens to a shallow roasting pan or a 13x9" pan lined with foil. And use a couple of thick onion slices or carrots to set on. Bake in a pre-heated oven, 425 degrees for 15 minutes uncovered, then reduce to 350, brush on the glaze, and cook approximately 30 additional minutes until the juices run clean and the internal temperature is 160-165. That last 30 minutes, brush the glaze on a couple of times. Once the hens are done, remove to a serving platter and cover with foil to rest a few minutes before serving.

Step 4: Serve ... I like to serve with a fruited nut stuffing or wild rice. ENJOY!