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

Clean and dry hens. Season in and out with salt and pepper. Refrigerate overnight. When ready to bake, insert a whole onion in cavity of each hen and place in 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 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 some of the delicious sauce left to accompany hens. If hens appear to be getting dry during the baking, place a piece of foil loosely over the pan to retard the browning. Yield: 8 servings.