You’ll need to preheat the oven to 350 degrees for this recipe by Helen Dollaghan from the Sept. 17, 1978 edition of The Denver Post. Makes four servings.
Ingredients
4 Cornish game hens, thawed
4 tablespoons honey
Seasoned salt to taste
3 tablespoons butter or margarine
3 tablespoons bottled teriyaki sauce
1/3 cup orange juice
Cooked rice (a mixture of long grain and wild rice)
Directions
Place hens, breast sides up, in greased roasting pan. Drizzle honey over each hen. Sprinkle with salt. Combine butter, teriyaki sauce and orange juice. Simmer until butter melts. Stir occasionally. Pour sauce around hens. (Additional sauce may be made and served as gravy, if desired.) Roast hens, uncovered, in oven preheated to 350 degrees about one hour and 15 minutes or until done. Baste hens frequently with pan drippings during roasted period. Serve hens over rice with pan juices poured over top. To cook hens on rotisserie, drizzle with honey and season with salt. Cook over hot charcoal, basting frequently with sauce.
* Each week, we uncover a favorite from The Denver Post vault. This week, Game Hens Elegante, which is much easier to make than its name suggests.
