AGCH

INGREDIENTS:

4 cornish game hens

Stuffing:
2 cups dried bread cubes or crumbs
1/2 cup sliced celery (slices should be about 1/4 inch)
1/4 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp marjoram (this really gives the stuffing flavour)
1/2 cup apricot preserves (I use Marche brand)
1/4 cup butter (margarine if you have to)
2 - 3 tbsp wine or chicken broth (I use dry sherry)

Sauce:
1/2 cup apricot preserves
1/2 cup butter (margarine if you have to)
1/2 tsp marjoram

METHOD:

Prepare your birds by thoroughly washing them and plucking the extra hairs from them. Really feel them to ensure you get the shafts of the feathers out as well. Lightly salt the inside cavity of each of the birds.

Pre-heat oven to 375 F.

In a medium bowl, combine the stuffing ingredients, except the preserves, butter and wine. In a 1 qt saucepan, combine the preserves and butter until melted. Add this to the stuffing ingredients and mix. Do not discard the saucepan, keep it to the side, unrinsed. Add the wine to the stuffing mixture to moisten.

Stuff the hens and secure with either small skewers or toothpicks. Tuck under the wings of each hen and place breast side up in a roasting pan. Bake for one hour.

In the meantime, in the saucepan you used earlier, combine the ingredients for the sauce. Cook over medium heat, stirring occasionally, until melted (2 to 3 minutes). Lower the oven to 350 F. and Brush the hens with 1/2 the sauce at the hour mark. Continue baking the hens as before (uncovered) for another 40 to 50 minutes basting every 10 - 15 minutes (this is my secret). If they begin to brown too quickly, lightly place a sheet of aluminum foil overtop of them.

Serve the birds and put any remaining sauce into a gravey boat for people to use as a dip.

Serves 4 people.