These are wonderful to serve at a party. They look beautiful and taste even better. These should be marinated overnight; just place them into the oven before guests arrive and the work is done. Have the butcher cut the birds in half lengthwise for you, down the breast bone.

Anonymous
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.

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  • Preheat oven to 325 degrees F (165 degrees C).

  • Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

347.6 calories; 23.9 g protein; 16.9 g carbohydrates; 127.6 mg cholesterol; 1875.9 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/27/2004
These were terrific nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife no problem. I basted them with the marinade they were cooking in about every 15 minutes while they were baking. I will definitely make these again! Read More
(17)

Most helpful critical review

Rating: 3 stars
08/05/2007
this was not the flavor i was expectiong what apricot i only tasted soy sauce it was good but should be under a different name and the marinating time is important did it for 6 hours the first time and then let the other one sit overnight two different taste but still no apricot no ginger followed it to a tee Read More
(6)
28 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/27/2004
These were terrific nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife no problem. I basted them with the marinade they were cooking in about every 15 minutes while they were baking. I will definitely make these again! Read More
(17)
Rating: 4 stars
11/27/2004
These were terrific nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife no problem. I basted them with the marinade they were cooking in about every 15 minutes while they were baking. I will definitely make these again! Read More
(17)
Rating: 4 stars
09/15/2011
I tasted the marinade before putting it on my hens. Too much soy! So this is what I did! Let me back up first. I bought Apricot preserves just to make this dish but when it came time to make it I couldn't find it. So I went to our local store and all they had was peach and pineapple. So I bought both! Glad I did because I used all of both. I mixed them and put a cup and a half in the marinade. Adding about a 2x2 grated piece of ginger. Then after they were put in the oven I took the rest of the perserves and put it in a pot on low heat I added about 1/2 a tsp. of ginger about a 1/2 tsp. of cheyenne pepper and about the same of sesame oil. WOW!!! Taste it first and then tweek it! When the birds were all but 20 minutes done then I spooned the mixture over them and finished the cooking. Don't baste anymore after putting it on. My family and my company really loved it! Almost forgot... I doubled this recipe so that is why there is so much preserves in it! I made with this a gourmet mushroom risotto found on allrecipes. Submitted by MYLEEN. Read More
(14)
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Rating: 5 stars
05/22/2006
This recipe was pretty tasty. I used boneless skinless chicken breasts instead of game hens and my husband loved it. Next time I think I will bread the chicken after it has been soaked in the sauce though for a more intense flavor. I also served this over jasmine rice mixed with apricot preserves and minced ginger. This recipe is a keeper.; ) Read More
(9)
Rating: 3 stars
08/05/2007
this was not the flavor i was expectiong what apricot i only tasted soy sauce it was good but should be under a different name and the marinating time is important did it for 6 hours the first time and then let the other one sit overnight two different taste but still no apricot no ginger followed it to a tee Read More
(6)
Rating: 4 stars
12/28/2009
I was skeptical of this recipe at first but I served it as the main course for Christmas dinner and it was a hit. The only thing I would to differently the next time I make this is use a rack to raise the meat out of the marinade while cooking. The very top was nicely browned but the portions left in the juice had no color. Read More
(5)
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Rating: 5 stars
03/04/2007
This was so easy and really delicious. My family loved them. Could easily use pork or chicken. I will certainly make this again. Read More
(5)
Rating: 4 stars
12/20/2010
i used twice the amount of apricot reserve (jam actually) just a little less soy sauce and dried ginger spice ( 10 mls). I didn't have the white wine but this still came out tasting awesome and was extremely easy! Read More
(5)
Rating: 5 stars
09/16/2005
These were wonderful. Moist and juicy. I used my kitchen shears to cut them in half and it was relatively easy. Both the adults and children loved them. Read More
(4)
Rating: 5 stars
09/29/2009
These are delicious and without the jam you would not have that great sticky glaze. Perhaps those who did not care for the recipe did not use fresh ginger. It is a huge crowd pleaser. Read More
(4)