Cornish Game Hens With Orange And Honey

Directions

1. Preheat oven to 400 F. Whisk first 7 ingredients in medium bowl. Pour 2 c. sauce into medium saucepan. Reserve remaining 1 c. sauce.
2. Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen.
3. Arrange hens on rack on large rimmed baking sheet.
4. Roast hens 10 min. Baste with reserved 1 c. sauce. Continue roasting till hens are golden brown and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 c. sauce, about 45 min longer.
5. Transfer hens to cutting board; tent with foil to keep hot. Transfer pan juices to 4-c. glass measuring c.. Spoon fat off top of pan juices. Pour pan juices into 2 c. sauce in saucepan. Boil till sauce is reduced to 1 1/2 c., about 12 min.
6. Throw away onions and garlic from hen cavities. Using poultry shears, cut hens in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.
7. NOTES: Remove the skin from the game hens before roasting them to make this delicious main course lower in fat. Uncork a bottle of Chardonnay, and offer steamed yellow and green zucchini alongside.