Ingredients
Glaze:
1 cup apricot nectar
3 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon ground nutmeg
1 tablespoon butter
4 (1 to 1-1/2 pounds) Cornish game hens
salt and pepper
8 fresh sage leaves
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 400°. Line a broiler pan with foil and spray with non-stick cooking spray.
Glaze: Place all ingredients in a small saucepan. Bring to a boil. Boil, uncovered 8 minutes. Remove from heat.
Rinse game hens and pat dry. Sprinkle cavity with salt and pepper. Using your finger separate the skin from the breast, and slip a sage leaf under the skin of each breast. Place on prepared pan. Roast 45 – 50 minutes or until internal temperature reaches 180°. During the last 30 minutes baste hens every 10 minutes with glaze. If they begin to get too brown, tent with aluminum foil. Mix any leftover glaze with the pan drippings and bring to a boil. Serve as a sauce with hens.
Serves: 4
Glaze: Place all ingredients in a small saucepan. Bring to a boil. Boil, uncovered 8 minutes. Remove from heat.
Rinse game hens and pat dry. Sprinkle cavity with salt and pepper. Using your finger separate the skin from the breast, and slip a sage leaf under the skin of each breast. Place on prepared pan. Roast 45 – 50 minutes or until internal temperature reaches 180°. During the last 30 minutes baste hens every 10 minutes with glaze. If they begin to get too brown, tent with aluminum foil. Mix any leftover glaze with the pan drippings and bring to a boil. Serve as a sauce with hens.
Serves: 4
