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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Ingredients: 1 Cup(s) thick teriyaki baste and glaze 1 Cup(s) orange juice 4 Tablespoon(s) green onion; finely chopped 2 Tablespoon(s) grated orange rind 1 Tablespoon(s) ginger; minced 4 1 pound cornish game hens 2/3 Cup(s) chicken broth |
Directions: 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.
Preheat oven to 400F. 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.
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.
Bon Apptit
March 2000
Kathy Grady, Longmeadow, MA
Too Busy To Cook?
Contributor: Epicurious.com Bon Appetit March 2000
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