Cornish Hens With Orange Glaze

• 3 bacon strips, diced
• 1/2 cup finely shredded carrot
• 1/4 cup chopped onion
• 1-1/2 cups unseasoned stuffing cubes
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon dried savory
• Dash pepper
• 3/4 teaspoon chicken bouillon granules, divided
• 2 tablespoons hot water
• 2 Cornish game hens (20 to 24 ounces each)
• 1 tablespoon canola oil
• 1/4 cup white wine or apple juice
• 2 tablespoons plus 2/3 cup orange juice, divided
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1-1/2 teaspoons cornstarch

1. In a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute carrot and onion until tender; transfer to a large bowl. Stir in stuffing cubes, parsley, savory, pepper and bacon.
2. Dissolve 1/4 teaspoon bouillon in hot water; pour over stuffing mixture and gently toss to moisten. Spoon into hens. Tuck wings under hens; tie legs together.
3. Place on a greased rack in a roasting pan. Lightly brush hens with oil; loosely cover with foil. Bake at 375u0b0 for 30 minutes.
4. Meanwhile, in a saucepan, bring the wine, 2 tablespoons orange juice and butter to a boil. Remove from the heat; set aside 1/4 cup for sauce and keep warm.
5. Brush remaining mixture over hens. Bake 40-50 minutes longer or until meat juices run clear and a thermometer inserted in stuffing reads 165u0b0, brushing every 15 minutes with glaze.
6. For sauce, in a small saucepan, combine the brown sugar, cornstarch, and remaining bouillon and orange juice until smooth. Stir in reserved glaze. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with hens.

bacon, carrot, onion, cubes, parsley, pepper, chicken bouillon granules, water, cornish game hens, canola oil, white wine, orange juice, butter, brown sugar, cornstarch

Taken from www.tasteofhome.com/recipes/cornish-hens-with-orange-glaze/ (may not work)