Soy-Braised Cornish Hens

For a crisp skin and citrus accent, rub the hens with a cut lemon and brush with melted butter, then stuff each hen with a lemon half and a thyme sprig. Baste with pan juices during roasting.

For an Asian taste, brush the hens with a mixture of soy sauce, white wine, and sesame oil and spoon a little into the cavity. Baste with pan juices during roasting.

For spicy birds, brush the hens with a mixture of grainy and Dijon mustards, vegetable oil, and a little Tabasco sauce.

For a savory tang, stuff the hens under the breast skin with a mixture of goat cheese, chopped sun-dried tomatoes, and chopped fresh basil.

Food and Wine March 1995 Submitted