6 Cornish Game Hens
3 celery stalks, quartered
½ cup Steen's Pure Cane Syrup
1/4 cup butter
1/4 cup chopped sage
salt and cracked pepper to taste
paprika for color
2 cups chicken stock
3 small onions, quartered
12 cloves of garlic
1/4 cup orange juice
1/4 cup chopped thyme
2 oranges, sectioned
Louisiana Gold Pepper Sauce to taste
½ cup white wine


Preheat the oven to 375 degrees. Wash birds well and season inside cavities generously with salt, pepper and Louisiana Gold Pepper Sauce. Stuff each cavity with onion, celery and garlic. Place birds, breast side up, in a roasting pan and continue to season. In a mixing bowl combine syrup, orange juice, butter, thyme and sage. Brush birds lightly with glaze and sprinkle with paprika to ensure even browning. Surround the birds with remaining vegetable seasonings and orange sections. Cover tightly and roast for forty-five minutes. Uncover and allow birds to brown evenly. Continue to glaze with syrup mixture during the browning process. Once cooked remove birds and deglaze baking pan with white wine. Add chicken stock and reduce over medium high heat for a wonderful sauce accompaniment.

Chef John Folse
Gonzales, Louisiana