Honey Tangerine Lacquered Cornish Hens

by Katie of:
4 Cornish Hens
1 onion, quartered
1 tangerine, quartered (substitute orange when tangerine not in season)
2 cloves garlic, halved
3/4 c. tangerine juice (freshly squeezed)
2 t. tangerine zest
1/4 c. honey
2 T. soy sauce
1 clove garlic, minced
1 pinch red pepper flakes
1/4 t. salt
Preheat oven to 400º.  Stuff each hen cavity with a quarter of an onion and a tangerine and one-half of a garlic clove.  In a bowl whisk together glaze ingredients. Divide in half, putting one-half to the side.  Place cornish hens in roasting pan breast side up.  Brush with half of glaze mixture.  Bake hens for 45 minutes, stopping halfway through to baste with more glaze.  When hens come out of oven, pour chicken drippings/juice into sauce pan.  Add remaining half of sauce.  Reduce down by half over medium-low heat (simmer).  Remove stuffing from hens and plate.  Spoon glaze/sauce over hens and serve.