Cornish Hens With Orange- Rosemary Sauce

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1 large onion, thickly sliced

2 oranges

2 cornish hens (1 1/2 pounds each), trimmed of excess fat and giblets discarded

1 1/2 teaspoons dried rosemary

1/2 teaspoon ground black pepper

1/8 teaspoon salt

6 sprigs fresh rosemary

2 cloves garlic, thinly sliced

1 cup orange juice


1 tablespoon cornstarch

3/4 cup water

1/2 cup orange marmalade

2 teaspoons finely chopped fresh rosemary

2 tablespoons brandy (optional)

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