Roasting at a high temperature and using small Cornish hens means that these orange-ginger glazed beauties are done after only 25 minutes in the oven. Line your pan with foil for easy cleanup.
Cooking Light OCTOBER 2002
Preheat oven to 475°.
Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly.
Place hen halves, meaty sides up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves.
Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475° for 25 minutes or until the thermometer registers 180°.
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