Servings: 100 Portions (7 Pans)
Portions: 1/2 Hen Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
50 hens (68 lb 12 oz) rock cornish hens, thawed
2/3 cup (7 oz) salt
1 tablespoon pepper, black
2-1/2 cups (1 lb 4 oz) butter or margarine, melted
2-1/2 cup (2 lb) sugar, brown, lightly packed
2 2/3 cups honey
2-1/2 cups juice, orange
Remove necks and giblets. Wash hens thoroughly under cold running water. Using a sharp boning knife or split hens in half lengthwise. Sprinkle both sides with salt and pepper.
Place each half, skin side up, on lightly greased pans. Brush well with melted butter or margarine. Bake for 30 minutes. Heat brown sugar, honey, and orange juice until sugar is melted to form a glaze. Remove hens from oven; brush tops with glaze. Return to oven and bake for an additional 30 to 45 minutes until well browned.
NOTE:
Size of hens will vary from 1-1/4 to 1-1/2 lb before removing necks and giblets.
3 lb (6) fresh oranges A.P. will yield approximately 2-1/2 cups juice.