4 Tbsp. apricot preserves **
2 Tbsp. balsamic vinegar
2 Tbsp. soy sauce
4 tsp. Dijon mustard
Salt and pepper
1/2 cup chicken broth
2 fresh or frozen (thawed) Cornish hens
Mix preserves, vinegar, soy sauce and Dijon mustard together in a small bowl until well blended. Set aside.
Remove package (containing neck, etc.) inside of each Cornish hen and discard. Rinse hens thoroughly and pat dry. With poultry shears or a sharp knife, split birds in half through the breast bone and back.
Place hen halves in greased baking dish with the bone sides down.
With basting brush, brush about 1/3 of the sauce on the hens. Sprinkle with desired amount of salt and pepper.
Pour chicken broth in bottom of baking dish - being careful not to rinse off basting sauce.
Roast at 450 degrees for 10 minutes. Brush with half of the remaining sauce. (If needed, add a little more chicken broth or water to bottom of roasting pan.)
Roast 10 more minutes. Brush with remaining glaze, adding about 2 Tbsp. water if the pan starts to get too brown.
Roast about 10 minutes longer or until a meat thermometer inserted into the thigh registers 180 degrees F.
Remove from oven and let stand for about 5 minutes.
** I have also used grape jelly and seedless raspberry jam and they were equally good in sauce. Can also use to glaze chicken pieces.