3/4 cup orange marmalade
3 tablespoons orange juice
2 tablespoons coarse Dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon black pepper
3 Cornish hens (1 1/2 pounds each)
1 tablespoon all-purpose flour
1 can (14.5 ounces) chicken broth
Heat oven to 375.
For glaze, whisk together marmalade, juice, mustard, salt and pepper in a small bowl.
Remove necks and livers from the cavities of the hens; reserve necks. Cut hens in half lengthwise. Cut out backs. Spread out the backs and necks in large roasting pan.
Reserve 1/4 cup glaze for gravy. Brush some of remaining glaze over hens. Place hen halves, cut side down, on top of chicken parts in pan.
Roast in 375 oven for 55 to 60 minutes or until instant-read thermometer registers 170 when inserted in thigh without touching bone. During roasting, brush top of hens with glaze ever 15 minutes. Remove hens form pan to a platter; cover and keep warm.
Carefully pour off all but 1 tablespoon fat from roasting pan, leaving necks and backs in pan. Push hen parts to one side of pan; sprinkle flour over pan juices. Place pan over medium-high heat; cook 1 minute, scraping up any browned bits from bottom of pan. Stir in broth. Simmer 5 minutes to thicken. Discard backs and necks. Stir in reserved 1/4 cup glaze. Strain into sauceboat. Serve hens with the gravy.
