Instructions: Preheat oven to 350F. Combine first 4 ingredients in small saucepan.

Cook over low heat until butter melts, stirring until well combined.

Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until

juices run clear when hens are pierced in thickest part of thighs, basting

occasionally with glaze, about 1 hour.

2 servings; can be doubled or tripled.

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