Glazed Cornish Hens

2 tablespoons dijon mustard
1/3 cup bourbon
1 tablespoon vegetable oil
3 cloves garlic, minced
3 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/8 teaspoon crushed red pepper
Salt and pepper to taste
3 cornish hens, split in halves (about 1-1/2 lbs each)
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons brown sugar

Mix together mustard, bourbon, oil, garlic, honey, ginger, paprika, crushed red pepper, salt and pepper in small bowl. Place the hens in shallow glass dish or plastic food storage bag. Pour marinade over hens; cover or seal. Place in refrigerator for at least 6 hours or longer, turning occasionally. Remove hends from marinade, and transfer marinade to small saucepan. Heat oven to 400 degrees. Place hens skin-side up on lightly oiled baking pan. Bake until hens are slightly browned, 25-30 minutes.

Meanwhile, combine broth and cornstarch in small bowl; stir in brown sugar. Heat reserved marinade to boil, and continue boiling for 3 minutes. Slowly stir in broth mixture and continue stirring until thickened, about 2 minutes. Brush hens with thickened marinade and continue cooking until hens are done, about 10 minutes. Serve with additional sauce.

Yields 6 servings.