Broiled Rock Cornish Hens A L Orange
|Lemon juice||4 Teaspoon|
|Soy sauce||1 Tablespoon|
|Orange marmalade||1⁄2 Cup (8 tbs)|
1. Preheat broiler if manufacturer directs. Remove giblets and necks from Rock Cornish hens; refrigerate to use in soup another day. With kitchen shears, cut each hen in half. Rinse hens with running cold water; pat dry with paper towels.
2. Sprinkle hens with salt and pepper. Place hen halves, skin side down, in broiling pan (do not use rack). Place 1 tablespoon butter or margarine in each cavity; pour 1 teaspoon lemon juice over each half.
3. About 7 to 9 inches from source of heat (or with oven control set at 450°F.), broil hen halves about 20 minutes. As soon as butter melts, move hen halves slightly to let butter run under so skin of hen will not stick to pan during broiling; brush hens with the melted butter. Turn hen halves skin side up; broil about 15 minutes longer or until fork-tender, brushing with pan drippings occasionally.
4. During last 5 minutes of broiling, brush hens with soy sauce. In small saucepan over low heat, melt orange marmalade. About 1 minute before hens are done, brush with marmalade; broil until golden.