ORANGE BALSAMIC CORNISH HENS

Steps:

• Preheat oven to 425°.
• Line 2 rimmed baking sheets with foil; set a baking rack in each pan.
• Using poultry shears or a sharp chef's knife, cut along both sides of each hen's backbone and discard.
• Open the birds up and turn skin side up, pressing lightly on the breastbones to flatten them a bit.
• Arrange 3 hens on each baking rack, skin side up, and season liberally with salt and pepper.
• Mix the orange juice concentrate, balsamic vinegar, and oil together; pour evenly over the hens, and sprinkle with rosemary.
• Roast hens for 15 minutes at 425°, then decrease heat to 375° and roast for 30 minutes more, OR until the juices run clear (I'd check doneness with an instant read thermometer).
• Let the hens rest for 5 minutes before serving.