This was from the WW New Complete Cookbook.
You will need:
1/2 cup orange juice
1/4 cup + 2 TBSP coffee liquer (I might not use this)
1/4 cup apricot preserves
2 TBSP balsamic vinegar
2 TBSP Dijon mustard
2 (1 1/2 pound) Cornish hens, quartered
1. Preheat the oven to 450 degrees.
2. In a small saucepan, combine the orange juice and preserves. Bring to a boil. Cook, stirring, until the preserves melt, 1-2 minutes. Reduce the heat and simmer until syrupy, about 4 minutes. Remove from the heat and stir in the vinegar and mustard. Transfer 1/4 of the sauce to a small bowl, Set aside the remaining sauce in the pan.
3. Gently lift the skin from the meat on each hen; brush 1 TBSP of sauce from the bowl under the skin of each. Place the hens in a single layer in the roasting pan. Roast until cooked through, about 25 minutes.
4. Just before serving, bring the sauce in the pan to a boil. Place 2 pieces of hen on each of 4 plates; spoon sauce over each.
Nutritionals:
Serving size is 1/2 hen with about 3 TBSP sauce.
296 calories, 5g fat, 30g carbs, 0 fiber, 24g protein
This works out to 6.5 WW points.
Pictures and Review will follow later.
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