Ingredients
1 Cornish game hen (20 to 24 ounces), split lengthwise1 tablespoon butter1/2 teaspoon minced fresh gingerroot1/2 teaspoon grated orange zest2 tablespoons apricot preserves1 tablespoon balsamic vinegar1 tablespoon reduced-sodium soy sauce2 teaspoons Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper1 to 1-1/2 cups chicken broth, divided
Preparation
Preheat oven to 450°. Place hen in a greased shallow roasting pan, skin side up. Combine butter, ginger and orange zest; rub under skin.
In a small bowl, whisk preserves, vinegar, soy sauce and mustard. Reserve half of the mixture for basting. Spoon remaining mixture over hen; sprinkle with salt and pepper. Pour 1/2 cup chicken broth into pan.
Roast 20-25 minutes or until a thermometer inserted in thigh reads 180°, adding broth to pan as necessary and basting with remaining glaze halfway through cooking. Serve with pan juices.
