Recipe: Orange-Glazed Cornish Hens

Makes 2-4 servings.

Pat the hens dry. Season the cavity and the entire hens with salt and pepper to taste.

If you plan on cooking them flat, cut the hens along each side of the backbone to flatten or cut in half entirely. If roasting them whole, tie the legs together with kitchen string.

Place the seasoned hens in a baking dish and refrigerate at least 1 hour.

When ready to cook, preheat oven to 400°.

In a small saucepan, whisk together the five-spice powder, marmalade or preserves, mustard, orange juice and chicken broth. Heat over medium until the marmalade is melted and the mixture is almost smooth (there will be bits of orange peel from the marmalade).

Divide the sauce mixture in half; set aside one half to serve with the cooked hens.

Place the hens on a broiler pan rack. Drizzle with some of the reserved sauce.

Place in the oven and roast for 15 minutes. Reduce the oven temperature to 350° and drizzle the hens again with the sauce. Continue roasting, basting occasionally, until the hens are done, about 30 minutes more or until cooked through. Remove from the oven, and let stand 10 minutes before serving. If serving 4, cut each hen in half and serve with the sauce.