Cooking for Daily Living
Meats 'N Such
Barbee’s Cornish Game Hens

A young roasting chicken disjointed for serving or the packaged chicken parts can also be used.

Two cornish game hens, split in half. Wash, dry and brown in hot fat. Drain off fat and arrange pieces bone side down in frying pan. For electric frying pans set temperature at 320-340°F.

Sauce:
2 Tbsp. soy sauce
1 (scant) tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. minced onion
1/2 c. orange juice (may be reconstituted, frozen orange juice or part pineapple juice)

Pour sauce over browned chicken, cover and cook approximately 3 hours, or ‘til chicken is fork tender. Remove chicken to a hot deep platter. Mix 2 tsp. corn starch with 1/4 C. cold water. Add slowly to the hot sauce and cook ‘til thickened. Pour over chicken to serve. If chicken parts are used you may decrease simmering time to one hour after pieces have been well-browned. If liquid has cooked away, add 1/4 c. hot water  before thickening with corn starch.