teaspoon minced, peeled gingerroot or ground ginger
Oranges for garnish
Preheat oven to 350° F or prepare outdoor covered grill for cooking. Remove giblets from hens and reserve for another use.
Season hens with salt and pepper. Roast hens in oven or grill, covered, over indirect heat 50 to 60 minutes, until juices run clear when thigh is pierced and a meat thermometer inserted in thickest part of thigh registers 180° F.
Meanwhile in a small bowl, mix marmalade, lemon juice, mustard, Worcestershire sauce and ginger.
During last 20 minutes of roasting time, baste hens 2 to 3 times with marmalade mixture to glaze.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat8g (0%)
Saturated Fat 2g (0%)
Trans Fat 0g
Total Carbohydrate14g (0%)
Dietary Fiber 0g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Laura - NJ
8/10/2007 7:38:22 AM
Thought this was a really good recipe. I browned the hens in a cast iron skillet before putting in the oven (probably didn't need to do that if I put them on the grill instead), then cooked in oven breast side down to try to keep them moist. I made 4x the amount of glaze, added a little bit of chopped jalapeno and simmered it while the hens were in the oven. I put some glaze aside to serve as a dipping sauce, and used the rest to baste the hens for the last 20 minutes of the meal (flipped breast side up). Served with rice....very yummy!
Kathleen Malfi - lansdale, PA
1/12/2007 9:53:09 AM
This is delicious! I used the sauce recipe on chicken thighs, and served over rice. I got rave reviews from my picky 18 year old son!!