Game Hens with Flaming Cherry Sauce
|Rock cornish game hens||40 Ounce (Two 20 Ounce Each)|
|Butter/Margarine||2 Tablespoon, melted|
|Seasoned salt||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Cherry sauce||1⁄2 Cup (8 tbs)|
|Salt||To Taste, seasoned|
|Pepper||To Taste, seasoned|
Thaw hens as directed on package (set giblets aside for other uses); rinse hens and pat dry.
Sprinkle inside cavities with seasoned salt and pepper.
Place hens slightly apart, breast sides up, in a roasting pan.
Combine butter with the 1/2 teaspoon seasoned salt, ginger, and paprika; brush over hens, using it all.
Bake hens, uncovered, in a 350° oven for about 1 hour or until leg joints move easily; during last half hour, baste birds several times with pan drippings.
Meanwhile, prepare cherry sauce; keep warm over low heat or in a chafing dish.
When hens are roasted, discard excess fat from pan juices and stir juices into cherry sauce.
Arrange hens on serving plates and garnish with orange slices; keep warm.
To flame birds, warm brandy in a small container; ignite (not under an exhaust fan or flammable items) and pour, flaming, into sauce.
While still flaming, spoon sauce over birds.