Orange Balsamic Glazed Cornish Hens

Orange Balsamic Glazed Cornish Hens
Inspired by Rachel Ray

Ingredients:
6 rock cornish game hens, rinsed and dried well
Kosher salt and ground pepper
3 c. orange juice
2 c. balsamic vinegar, divided
1 c. orange juice concentrate, defrosted
1/4 c. olive oil, plus 2 Tbsp
4 garlic cloves
8 springs rosemary, chopped coarsely
1 bay leaf

Directions:
-Take cleaned and dried hens, cut down the sternum to butterfly, lay flat, open side down, and press to flatten.
-Salt and pepper birds to season generously.
-Place hens into large roasting bag, add 3 c. orange juice, 1 c. balsamic, 1/4 c. olive oil, garlic, 4 sprigs rosemary and bay leaf.
-Place bag into large bowl, seal, and place in refrigerator over night or at least 4 hours.
-Preheat oven to 425 degrees and line two baking sheets with wire racks.
-Remove birds from marinade, pat dry, and place onto baking sheets; discarding marinade.
-In small bowl, combine orange juice concentrate, 1 c. balsamic, and 2 Tbsp olive oil.
-Lightly salt and pepper birds, then brush on orange balsamic mixture liberally, reserving some for later.
-Sprinkle with remaining chopped rosemary and place in oven.
-Roast birds for 15 minutes, then reduce heat to 375 and brush liberally with remaining orange balsamic mixture.
-Place back into oven and roast until internal temperature of the breast reaches 170 degrees, about 30 additional minutes.
-Remove from oven, place foil over top of birds and let rest for 10 minutes before serving.

Depending on size of bird and meal, this can feed 6 or 12 people.