• Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.
• Asian Accent: Mix 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and 1 teaspoon of sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting.
• Citrus Glaze: Mix 1/4 cup of thawed, frozen orange juice concentrate, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well-blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.
• Garlic-Herb: Mix 2 tablespoons of minced fresh garlic, 2 teaspoons of finely chopped fresh thyme, 2 teaspoons of finely chopped fresh rosemary, and 2 teaspoons of finely chopped sage. Loosen the breast skin of each hen and rub one-quarter of the mixture under the skin of each bird.
• Lemon-Basil: Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and a sprig of fresh basil into each cavity.
• Mexican Spiced: Rub the outside of the hens with packaged taco seasoning and lightly coat with cooking spray.
• Mustard-Herb: Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil, and thyme. Deglaze the pan after roasting with 3/4 cup of white wine and serve with the pan juices.
• Orange Glaze:  In a saucepan, combine 3/4 cup orange juice, 1/2 cup packed brown sugar, 1/2 cup Madeira wine, sherry or chicken broth, 2 tablespoons lemon juice, 1 teaspoon ground mustard, 1/4 teaspoon ground allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a thermometer reads 180°.
• Orange Honey Glaze:1 teaspoon fresh orange peel (grated)1/4 cup orange juice concentrate (thawed, undiluted), 3 tablespoons lemon juice, 2 tablespoons soy sauce, 2 cloves garlic (crushed and minced), 1 tablespoon honey, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, fresh orange wedges. In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.  Pour orange juice mixture over hens.  basting every 10 to 15 minutes with cooking juices.  Garnish with orange slices.
• Grand Marnier:1 1/4 cup orange juice,1 1/2 cup chicken broth,1/2 cup honey,1 large orange, sliced but not peeled,1/2 cup grand marnier salt and pepper, 1/2 cup orange sections. Rub the hens with salt and pepper and put 2-3 slices of orange into the cavity of each hen.  Roast, basting frequently with a mixture of 1/2 c orange juice and honey.   Remove the hens from the pan. Skim the fat from the pan juices and place the pan over direct heat. Add the broth and 1/2 cup of orange juice. Cook over high heat for 5 minutes and then add 1/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1/2 cup of orange sections (peeled) and heat them through. Place hens on bed of rice and pour a small amount of the sauce over the hens. Serve remaining sauce separately.

Serves:   Plan on 1/2 hen per person, except for teenagers.

Source:  Many and varied