Cornish Game Hens with Orange and Honey - orange juice

Method

• Preheat oven to 400F.
• Whisk first 6 ingredients in medium bowl.
• Pour 2 cups sauce into medium saucepan.
• Reserve remaining 1 cup sauce.
• Rinse hens inside and out.
• Pat hens dry with paper towels.
• Cut and scrape off any visible fat from hens.
• Sprinkle inside and out with salt and pepper.
• Place 3 onion quarters and 3 garlic cloves in cavity of each hen.
• Arrange hens on rack on large rimmed baking sheet.
• Roast hens 10 minutes.
• Baste with reserved 1 cup sauce.
• Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer.
• Transfer hens to cutting board; tent with foil to keep warm.
• Transfer pan juices to 4-cup glass measuring cup.
• Spoon fat off top of pan juices.
• Pour pan juices into 2 cups sauce in saucepan.
• Boil until sauce is reduced to 1 1/2 cups, about 12 minutes.
• Discard onions and garlic from hen cavities.
• Using poultry shears, cut hens in half lengthwise.
• Remove backbones.
• Spoon some sauce onto plates.
• Place hens atop sauce.
• Garnish with watercress.
• Serve with remaining sauce.