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4 Rock Cornish hens (about 1lb each)
2 tsp. salt
1/2 cup butter or margarine, melted
Paprika
1 can (8 3/4 oz) pitted dark sweet cherries, drained (reserve syrup)
1 tsp. cornstarch
1/8 tsp. salt
1/4 cup orange marmalade
3 tbsp. brandy or mandarin orange syrup
1 can (11 oz) mandarin orange segments, drained (reserve 3 tbsp syrup if desired)
Wash hens and pat dry. Rub cavity of each with 1/2 tsp. salt. Fasten neck skin to back with skewer. Flatten wings over breast; tie with string. Tie drumsticks to tail. Insert spit rod through center of birds from side to side; secure each with holding forks. check balance by rotating spit in palms of hands. Brush hens with butter; sprinkle with paprika.
Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook hens on rotisserie 1 to 1 1/2 hours, brushing frequently with butter.
Blend reserved cherry syrup, the cornstarch and salt; stir in orange marmalade. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in brandy, cherries and orange segments; heat through. Spoon fruited sauce over hens; serve additional sauce separately.
4 servings
2 tsp. salt
1/2 cup butter or margarine, melted
Paprika
1 can (8 3/4 oz) pitted dark sweet cherries, drained (reserve syrup)
1 tsp. cornstarch
1/8 tsp. salt
1/4 cup orange marmalade
3 tbsp. brandy or mandarin orange syrup
1 can (11 oz) mandarin orange segments, drained (reserve 3 tbsp syrup if desired)
Wash hens and pat dry. Rub cavity of each with 1/2 tsp. salt. Fasten neck skin to back with skewer. Flatten wings over breast; tie with string. Tie drumsticks to tail. Insert spit rod through center of birds from side to side; secure each with holding forks. check balance by rotating spit in palms of hands. Brush hens with butter; sprinkle with paprika.
Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook hens on rotisserie 1 to 1 1/2 hours, brushing frequently with butter.
Blend reserved cherry syrup, the cornstarch and salt; stir in orange marmalade. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in brandy, cherries and orange segments; heat through. Spoon fruited sauce over hens; serve additional sauce separately.
4 servings
