Cornish hens.

This is a variation of one I have used before but this one is simpler, fewer ingredients, and quicker to put together.I did not marinate these hens. I roasted them according to package directions then thickened the marinade with cornstarch and poured some over the chicken and served the rest on the side.  I also added a few drops of sesame oil to the marinade and strained it before serving.  I strained it to remove solid pieces of garlic and ginger and orange zest.  I made the marinade a day ahead and refrigerated it but that was because the hens were not thawed out enough to roast them yesterday.  We both think it is a good recipe and other ingredients are not needed.

2 Cornish game hens

4 Garlic cloves, peeled

1 1" piece of ginger, peeled and coarsely chopped

1/2 c Soy sauce

1/2 c Light honey

2 tb Peanut oil

2 tb Fresh orange juice

1 tb Finely minced orange zest  + I added a few drops of sesame oil. 

Here's a new and exciting dish that's easily prepared. It's especially delicious served with sesame noodles or your favorite rice pilaf. For an ideal meal without much effort, simply steam up some fresh snow peas to serve on the side. 

1. Rinse game hens and pat dry. Place in a bowl. Trim off wing tips, necks and any excess fat from the neck cavities. 

2. Place garlic and ginger in the bowl of a food processor; process until nearly smooth. Reserve. 

3. In another bowl, combine soy sauce, honey, peanut oil, orange juice and orange zest. Add the reserved garlic and ginger. Pour mixture over game hens to coat well. 

4. Let rest at room temperature for 4 hours, or refrigerate overnight, turning game hens in marinade 3 or 4 times. 

5. Preheat oven to 350°F. Place game hens in a shallow roasting pan to fit. Pour marinade on top. 

6. Bake game hens 1 hour or until cooked through, basting every 15 minutes. 

7. Remove hens to a serving platter. Pour cooking juices into a small, heavy saucepan and boil over high heat for 5 minutes or until sauce thickens slightly. Pour over the hens just before serving. 

NOTE: These birds can be served whole or, for smaller portions, are lovely split in half. Just be sure to remove the backbones and wing tips before preparing.