Rock cornish hens a l'orange

Yield: 1 Servings

Ingredients:

2 lg Oranges
4 Plump Rock Cornish Hens Salt and pepper MMMMM------------------------ORANGE SAUCE-----------------------------
3 tb Sugar
1/4 c Red wine vinegar
10 1/2 oz Can beef consomme
3 tb Port wine
2 tb Cornstarch mixed with 1/4 -cup water Grated peel of 1 orange
2 tb Grand Marnier
1 tb Butter

Instructions:

1. Preheast the oven to 450o. 2. Quarter one orange leaving the peel on. Peel the second orange and cut into 1/4" thick slices. Set the slices aside for garnish. 3. Season the hens with salt and pepper. Insert and orange quarter inside the cavity of each hen. (This keeps the chicken moist.) Place the hens breast side up in a shallow roasting pan. Bake for 1 hour basting occasionally with the pan drippings. If you see the hens getting too brown turn them over - breast side own to crisp the underside. 4. Remove the hens from the oven and cover with the orange sauce. (This much may be done several hours in advance if desired.) 5. Lower the oven temperature to 350o and return the hens to bake 15 to 20 minutes more. 6. To server slice each hen in half down the mid-line remove the quartered orange and discard it. Garnish with an orange slice and serve any extra orange sauce alongside. 6 to 8 portions Orange Sauce: