3 Cornish game hens (without giblets, about 1.25 lbs. each)
1 can chicken broth
2 teaspoons rosemary
7 tablespoons apricot preserves, divided
2 1/2 teaspoons cornstarch
1/2 cup orange juice
1. Rinse the hens with cold water and pat dry. Salt and pepper the cavity of each hen. Cut one of the oranges into wedges. Stuff cavity of hens with the orange wedges, tie the legs together with string.
2. Rub a little oil all over each hen and place on a rack in a roasting pan. Reserve 1/2 cup chicken broth pour the remaining broth over the hens. Sprinkle with salt and pepper and rosemary. Bake at 400 f. for 45 minutes, basting occasionally.
3. Remove hens from oven. Brush each with 1 tablespoon apricot reserves. Return hens to oven, and bake 25 min longer or until juices run clear.
4. While hens bake. Prepare orange sauce. First cut off the peel of the remaining orange and cut between sections and remove the fruit from the skin. Cut into bite size pieces, set aside.
5. In a small sauce pan, dissolve cornstarch in reserved chicken broth, add orange juice and remaining 4 tablespoons of apricot preserves. Cook over medium heat. Stirring constantly, until mixture boils and thickens slightly. Let mixture simmer about 5 minutes. Remove from heat and stir in orange pieces.
6. To serve - cut each hen in half along one side of breast bone. Garnish with slices of orange and pass the orange sauce at the table to pour over hens if desired. A side dish of long grain and wild rice and steamed fresh green beans makes this a special meal.