BALSAMIC GLAZED CORNISH GAME HENS

2 Cornish game hens

Marinade:
1 cup balsamic vinegar
1 whole garlic bulb, cut in half horizontally
1 large yellow onion, chopped
4 springs fresh rosemary

Glaze:
pan juices
1 tablespoon brown sugar
1 teaspoon chicken base

freshly ground pepper
seasoning salt

Place a large resealable bag in a plastic container. Then, cut the hens in half using a sharp butcher knife. Place halved hens in the plastic bag. Top with the balsamic vinegar, garlic, chopped onions and sprigs of rosemary. Close the bag and seal to keep in juices. Marinate overnight or at least 12 hours and turn the bag at least once during the marinating process. Preheat oven to 350F. An hour before serving, dump the entire bag, marinade and all, out into the 13 inch pan. Arrange the halves so that the wings are facing up. Top each with a rosemary sprig. Roast uncovered for 1 hour. Set the roasted hens on a serving platter. Strain the juices and return them to the pan. Simmer until reduced almost by half. Tilt the pan so you can remove most of the grease which is clear and easy to remove with a large spoon. Heat over medium heat and add the brown sugar and chicken base. Cook just until thickened and has the appearance of a glaze. Pour the glaze over the hens and serve with a sprinkling of freshly ground pepper and a bit of seasoning salt. Serve with your favorite herbed rice and vegetables. Serves 4 when you have other courses or serves 2 as an elegant main course.