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Teriyaki Glazed Hens




Source of Recipe


internet


List of Ingredients




1/2 cup reduced-sodium soy sauce
1 tablespoon grated, peeled fresh ginger
1/4 cup packed dark brown sugar
1 tablespoon dry sherry
2 garlic cloves, peeled
Two 1 1/4- to 1 1/2-pound Cornish game hens, quartered and skinned


Recipe







1. Preheat the oven to 450° F. Combine the soy sauce, ginger, brown sugar and sherry in a small saucepan; press the garlic in with a garlic press. Bring to a boil over medium heat and boil until slightly thickened, about 5 minutes, then remove from the heat.
2. Place the hen quarters in a single layer in a foil-lined roasting pan and brush all over with the teriyaki sauce. Roast until cooked through, about 25 minutes. Serve 2 hen quarters per person, spooning the pan juices over the birds.