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1
Preheat the oven to 350F.
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2
Mix 1/2 cup of the chicken broth, the melted butter, and 2 tablespoons of the tequila in a small glass bowl.
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3
Using a kitchen syringe, inject the mixture all over the hens, about 1/2 inch deep into the flesh.
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4
(If the butter in the mixture solidifies, warm it in a microwave.)
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5
Put the chiles and 2 cups of the broth in a small saucepan, and bring to a boil over high heat.
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6
Remove the pan from the heat.
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7
Let stand for 5 minutes to soften the chiles.
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8
Then transfer the mixture to a blender and puree until smooth.
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9
Strain the chile mixture into a small bowl, pressing on the sieve to extract as much liquid as possible.
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10
Discard whatever is left in the sieve.
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11
Mix 1/4 cup of the preserves and 1/4 cup of the chile mixture in a medium bowl.
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12
Season heavily with salt and pepper.
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13
Rub the mixture all over the hens, working some of it between the skin and the breast.
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14
Put the hens on a rack in a large roasting pan.
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15
Add the remaining 1/2 cup broth to the roasting pan.
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16
Roast, basting with the pan drippings every 20 minutes, for 1 hour, or until a thermometer inserted into a thigh registers 160F.
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17
Add more broth if the juices begin to dry out.
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18
Transfer the hens to a platter.
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19
Strain the pan juices into a medium saucepan.
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20
Add the remaining 2 tablespoons tequila, 1/4 cup apricot preserves, and chile mixture.
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21
Bring to a boil over high heat.
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22
Reduce the heat and simmer for 5 minutes, or until the sauce thickens slightly.
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23
Season with salt and pepper to taste.
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24
Pour the sauce over the hens, garnish the platter with fresh apricot halves, and serve.
