Ingredients

• 6 rock cornish game hens (fresh or thawed 1 1/4 to 1 1/2 pounds each)
• 1 small onion, cut into 6 wedges
• 1 lemon, cut into 6 wedges
• 2 tablespoons butter or 2 tablespoons margarine, softened
• salt (optional)
• 1/2 cup orange marmalade (or apricot preserves)
• 1 tablespoon lemon juice
• 1 teaspoon shredded lemon peel

Instructions

1. * A 1 1/4 to 1 1/2 pound rock cornish hen should take 1 to 2 days to thaw in the refrigerator. Do not thaw at room temperature.

2. Preheat oven to 350°F Rinse Hens inside and outside with cold water, pat dry with paper towels. Place 1 onion wedge and 1 lemon wedge in cavity of each hen. Tuck wings under hens. Tie legs together with cotton string (if you have it). Place hens on meat rack in shallow roasting pan (if no rack crumple aluminum foil and place in roasting pan and sit hens on it). Spread butter evenly over hens; sprinkle with salt if desired. Roast 45 minutes.

3. Meanwhile, combine orange jam, lemon juice and lemon peel in small bowl. Brush half mixture over hens; roast 15 minutes. Brush hens with remaining mixture; roast 15 minutes more or until hens are glazed, juices run clear when hens are pierced with long handled fork and internal temperature reaches 180°F

4. Cut string; discard. Remove onion and lemon wedges from cavities; discard.