Instructions: Wash and thoroughly dry Cornish hens. Season the inside of the bird with salt, pepper and cinnamon. Stuff the birds, taking care not to pack the cavity too tightly. Tie the legs together to maintain the shape during roasting. Make a mixture of 1/2 cup melted butter, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon cinnamon and brush this all over the birds.

Place breast down a rack in a shallow roasting pan and cook in a preheated 350 oven for 45 minutes to an hour, basting every 10 minutes with the following mixture: 1 cup Port wine mixed with 1 cup fresh squeezed orange juice and the finely chopped peel of one orange. When birds have been roasting for 20 minutes, turn them breast side up, baste and continue roasting until bird is finished.

NOTE: Add 3/4 cup chicken broth to the
bottom of the pan before you roast the chickens. If there is any basting mixture left, add it to any accumulated juices on the bottom of the pan and bring this to a boil just before serving. If you dont want to stuff the birds, simply bake the stuffing right along with the hens, in a covered casserole dish, removing the cover about 15 minutes before the birds are cooked. A number of years ago I had a take out food shop and these hens were one of the most popular poultry items we sold. I hope you enjoy them.

If you have any questions, please dont hesitate to contact me..Susan

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