Ingredients
1 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger root (or to taste)
grated rind of one small orange
3 garlic cloves, minced
4 (1 pound) Cornish game hens
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
1/2 cup GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 425°.
Combine first 6 ingredients and salt and pepper to taste, in a glass baking dish. Spoon marinade into cavities of birds and pour rest over tops. Refrigerate hens for at least 2 hours.
When ready to cook, remove hens from refrigerator. Reserve marinade. Brush hens with olive oil. Roast for 20 minutes, basting several times.
Meanwhile, pour marinade into a saucepan. Add remaining 3 ingredients. Boil until sauce thickens (about 20 minutes).
Reduce oven temperature to 375°. Spoon sauce over hens and continue roasting for approximately 20 minutes or until cooked through.
Serves: 4
Combine first 6 ingredients and salt and pepper to taste, in a glass baking dish. Spoon marinade into cavities of birds and pour rest over tops. Refrigerate hens for at least 2 hours.
When ready to cook, remove hens from refrigerator. Reserve marinade. Brush hens with olive oil. Roast for 20 minutes, basting several times.
Meanwhile, pour marinade into a saucepan. Add remaining 3 ingredients. Boil until sauce thickens (about 20 minutes).
Reduce oven temperature to 375°. Spoon sauce over hens and continue roasting for approximately 20 minutes or until cooked through.
Serves: 4
