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
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
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
