Sometimes 22 ounce hens are the smallest available. They are too large for us but the leftover meat makes good sandwiches.

2 Rock Cornish game hens
2 juice oranges
1 lg. clove garlic
1/4 tsp. salt
Pinch black pepper
2 tbsp. brown sugar

Line a shallow baking pan with foil. Place two pieces of crushed foil in pan as racks for hens (without racks hens will stick and burn on the bottom due to sugar in the glaze).

Preheat oven to 450 degrees. Rinse cavity and outside of hens; pat dry with paper towel. Thickly slice one orange; cut slices in half; reserve several center slices for serving decoration. Stuff half of remaining orange slices and half of garlic clove into the cavity of each hen. Place hens breast side up on prepared pan.

Squeeze remaining orange. Combine orange juice (about 1/3 cup), salt, pepper, and brown sugar; stir until sugar dissolves. Brush hens all over with orange sauce. Roast at 450 degrees for 15 minutes, brushing once with sauce. Reduce oven temperature to 350 degrees; roast 50 minutes longer, brushing several times with remaining sauce. Remove orange slices and garlic from cavity. Serve with reserved orange slices on the side. Serves 2.