Roast Cornish Game Hens with Orange-Teriyaki SauceLeo Gong
Recipe information
Yield
Makes 4 servings
Ingredients
1 cup thick teriyaki baste and glaze
1 cup orange juice
4 green onions, finely chopped
2 tablespoons grated orange peel
1 tablespoon minced peeled ginger
4 1- to 1 1/4-pound Cornish game hens
2/3 cup canned low-salt chicken broth
Preparation
Step 1
Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
Step 2
Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
Step 3
Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.
