Serves 6.

3 Cornish hens, about 1 1/2 lbs. apiece
3 sm. onions, cut in quarters
6 whole cloves garlic, peeled and crushed

GLAZE:

1 c. orange juice
1 c. red wine
1/4 c. honey
2 tbsp. soy sauce

Preheat oven to 400 degrees. Place onions and garlic in the cavity of each hen; salt and pepper inside. Arrange hens on a rack in a roasting pan, breast side up.

Mix glaze ingredients. Set aside 1 1/2 cups to make sauce. Spoon part of remaining glaze over hens; bake 15 minutes, spoon over more glaze. Bake another 50 minutes, basting with additional glaze every 10 to 15 minutes. Hens are done when skin is crisp, dark brown and juices run clear when thigh is pierced.

Remove birds from pan; pour pan juices in saucepan, add reserved glaze. Boil and skim fat. Divide each bird in half. Remove onions and garlic. Serve with sauce.