.ROCK CORNISH HENS A L'ORANGE


Hens are roasted in a hot oven until brown an crisp, then covered with a
divine orange sauce.

2 large oranges
4 plump Rock Cornish Hens
salt and freshly ground pepper to taste
Orange Sauce (recipe follows)

1. Preheast the oven to 450o.
2. Quarter one orange, leaving the peel on. Peel the second orange and cut
into 1/4" thick slices. Set the slices aside for garnish.
3. Season the hens with salt and pepper. Insert and orange quarter inside
the cavity of each hen. (This keeps the chicken moist.) Place the hens
breast side up in a shallow roasting pan. Bake for 1 hour, basting
occasionally with the pan drippings. If you see the hens getting too
brown, turn them over - breast side own to crisp the underside.
4. Remove the hens from the oven and cover with the orange sauce. (This
much may be done several hours in advance, if desired.)
5. Lower the oven temperature to 350o and return the hens to bake 15 to 20
minutes more.
6. To server, slice each hen in half down the mid-line, remove the quartered
orange, and discard it. Garnish with an orange slice, and serve any extra
orange sauce alongside.

6 to 8 portions

Orange Sauce:
------------

3 tablespoons sugar
1/4 cup red wine vinegar
10.5 ounce can beef consomme
3 tablespoons port wine
2 tablespoons cornstarch mixed with 1/4 cup water
grated peel of 1 orange
2 tablespoons Grand Marnier
1 tablespoon butter

1. Boil the sugar and the vinegar in a saucepan over high heat for
several minutes until the mixture turns into a rich brown syrup.
Remove from the heat and add the consomme.
2. Return the syrup to the heat, stir to dissolve the mixture, and
simmer for 1 minute.
3. Add the port, cornstarch mixture, and orange peel. Simmer 4 to 5
minutes until the sauce is clear and slightly thickened.
4. Whisk in the Grand Marnier and butter, remove from the heat, and
serve immediately, or may be stored in the refrigerator. When
ready to serve, warm over low heat until hot.