Orange Ginger Glazed Cornish Hens
|Fresh orange juice||3⁄4 Cup (12 tbs) (From About 3 Oranges)|
|Minced peeled fresh ginger||2 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Cornish hens||3 Pound, skinned and halved (2 Hens, 1 1/2 Pound Each)|
|Ground ginger||1⁄2 Teaspoon|
Preheat oven to 475°.
Combine first 4 ingredients in a small saucepan; bring to a boil.
Combine 1 tablespoon water and cornstarch; stir with a whisk.
Add cornstarch mixture 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 the meaty part of a thigh, making sure not to touch bone.
Bake at 475° for 25 minutes or until thermometer registers 180°.