Ingredients:
2/3 cup seedless raspberry jam
1/2 cup balsamic vinegar
16 slices bacon
4 rock cornish game hens
Directions:
Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.
About 8 minutes.
Cool to room temperature (glaze will thicken slightly as it cools).
Preheat the oven to 450 degrees.
Cook bacon in batches, over med.
heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
Transfer to paper towels to drain.
Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
Pat dry and season with salt and pepper.
Arrange cut sides down, in a large roasting pan.
Wrap 2 slices around each half hen, tucking ends under.
Brush liberally with glaze, reserving the remainder.
Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.
Servings: 8
Time preparation: 25 min.
Time total: 60 min.