In a glass baking dish combine the first 6 ingredients, 3 Tbsp of the grand marnier, and salt and pepper to taste; spoon some of the marinade into the cavity of each bird and pour the remaining marinade over them.
Chill the hens, covered, turning them occasionally for at least 2 hours. Pat the hens dry, reserving the marinade and truss them. Rub the hens with the butter and roast in preheated 425 degrees oven for 20 minutes, basting with the pan juices.
Meanwhile, pour themarinade into a saucepan, add the last three ingredients, and remaining grand marnier, and boil until thickened. Lowerthe over to 375 degrees, spoon the glaze over the hens and roast, basting occasionally for 15 minutes, or until they are cooked through./p>
Servings: 4
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Submitted by: Recipe Group Member
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