Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     cornish game hens
  3                     celery stalks -- quartered
     1/2           cup  steen's pure cane syrup
     1/4           cup  butter
     1/4           cup  chopped sage
                        salt and cracked pepper -- to taste
     1/2           cup  white wine
                        louisiana gold pepper sauce -- to taste
  3              small  onions -- quartered
  12            cloves  garlic
     1/4           cup  orange juice
     1/4           cup  chopped thyme
  2                     oranges -- sectioned
                        paprika -- for color
  2               cups  chicken stock

Preparation:

Preheat the oven to 375 degrees. Wash birds well and season iside cavities generously withsalt, pepper and louisiana gold. Stuff each cavity with onion, celery and garlic. Place birds, breast side up, in a roasting pan and continue to season. In a mixing bow., 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 vegetble 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, remover birds and deglaze baking pan with white wine. Add chicken stock and reduce over medium high heat for a wonderful sauce accompaniment.

Nutritional Information:

4912 Calories (kcal); 330g Total Fat; (62% calories from fat); 358g Protein; 85g Carbohydrate; 2160mg Cholesterol; 6119mg Sodium