8 cornish hens
Salt and pepper
8 whole onions
3/4 c. butter
1/4 c. Kitchen Bouquet
1 (8 oz.) jar orange marmalade

Clean and dry hens. Season inside and out with salt and pepper; refrigerate overnight. When ready to bake, insert a whole onion in cavity of each hen and place on open roasting pan, leaving space between them. In small saucepan put butter, kitchen bouquet, and orange marmalade; heat together until butter has melted and mixture is blended. Spoon over the hens and bake at 350 degrees until hens are tender, about 1 1/2 hours, basting often.

If sauce cooks down before hens are done, add a little hot water to the pan to assure having sauce left to accompany the hens. If hens appear to be getting dry during baking, place a piece of foil loosely over the pan to retard the browning.

NOTE: The sauce is also excellent with boneless chicken breasts. Bake in same manner.