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Preheat oven to 375°F (190°C).
Combine all ingredients of the glaze except Rock Cornish Hens in a large saucepan. Bring to a boil and reduce by three-quarters until a thick syrup is obtained. Strain and set aside.
Cut down each side of each Hen’s backbone with a knife and spread Hens butterfly-style. Place in a casserole, breast side down, and cook for 30 minutes. Brush with one-third of glaze and cook for 5 minutes. Repeat twice until internal temperature reaches 185°F (85°C).
When Hens are cooked, pour leftover glaze into a small bowl.
Wrap beets in aluminum foil and bake at 375°F (190°C) for 1 hour. Let cool, then peel and cut into quarters. Keep warm.
In a pot, reduce orange juice by one-half. Remove from heat and add beets and remaining ingredients.