Here is a recipe I have used for years with excellent results. It is
adapted
from a duck recipe by James Beard.
Cornish Hens Au Grand Marnier
4 medium Cornish hens
1 1/4 cups orange juice
1 1/2 cups chicken broth
1/2 cup honey
1 large orange, sliced but not peeled
1/2 cup Grand Marnier
salt and pepper
1/2 cup orange sections
rice (wild or brown is best)
Rub the hens with salt and pepper and put 2-3 slices of orange into the
cavity of each hen. Roast on a rack in a pan at 400 for 1 hour to 1 1/4
hours, basting frequently during the cooking with a mixture of 1 cup of
orange juice and 1/2 cup of honey. Remove the hens from the pan. Skim the
fat from the pan juices and place the pan over direct heat. Add the broth
and 1/2 cup of orange juice. Cook over high heat for 5 minutes and then
add 1/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add
1/2 cup of orange sections (peeled) and heat them through. Place hens on
bed of rice and pour a small amount of the sauce over the hens. Serve
remaining sauce separately. Serves 4.
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