| | Directions | | Preheat oven to 450°. Combine soy sauce, ginger, brown sugar and sherry in a small saucepan; press the garlic, with a garlic press, directly into the saucepan. Bring to a boil over medium heat and boil until slightly thickened, about 5 minutes, then remove from heat. Place hen quarters in a single layer in a foil-lined roasting pan and brush all over with teriyaki sauce. Roast until cooked through, about 25 minutes. Spoon pan juices over the birds and serve. |
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| Ingredients | | - |  | 1/2 cup soy sauce, reduced sodium |
| - | | 1 tablespoon fresh ginger, peeled and grated |
| - | | 1/4 cup dark brown sugar, packed |
| - | | 1 tablespoon dry sherry |
| - | | 2 cloves garlic , peeled |
| - | | 2 Cornish game hens, halved |
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