Cornish Game Hens - Oriental/curried

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 cornish hens (thawed, if frozen)
• 1/2 cup soy sauce
• 2 tablespoons frozen undiluted orange juice concentrate
• 2 teaspoons dark sesame oil
• 2 teaspoons liquid honey
• 2 teaspoons curry powder
• 1/4 cup water

Recipe

• 1 preheat oven to 425°f (220°c).
• 2 rinse hens under cold water, until the water runs clear; pat dry with paper towels.
• 3 place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
• 4 in a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
• 5 gently poke your thumb between skin and breast meat of one hen, lifting skin.
• 6 tilt bird upward; pour about 2 tbsp (15ml) soy mixture under skin.
• 7 drizzle about 1/2 tbsp (7 ml) in cavity.
• 8 repeat with remaining three hens.
• 9 pour remainder of soy mixture over hens and rub evenly over skins.
• 10 tightly cover pan with foil.
• 11 roast in centre of preheated oven for 40 minutes.
• 12 remove from oven and baste hens with liquid in pan.
• 13 to prevent sauce from burning, stir water into pan juices.
• 14 reduce oven temperature to 350°f (180°c).
• 15 return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°f (77°c).
• 16 remove pan from oven and let stand 5 minutes before serving.
• 17 place hens on individual plates, then spoon pan juices over top.