Sweet and Tangy Rock Cornish Hens

Place yogurt in sieve lined with cheesecloth. Let drain until yogurt is thickened and reduced to 1-1/2 cups, about 6 hours.

Heat oven to 375°F. Rinse hens inside and out with cold water; pat dry. Mix green and red grapes; spoon into body cavities of hens, dividing evenly. Truss hens; place on rack in large roasting pan.

Whisk butter, 3 tablespoons of the honey, 3 tablespoons of mustard, the lemon juice, and garlic in small bowl. Brush hens with one fourth the butter mixture. Roast, basting every 15 minutes with part of the remaining butter mixture, until legs move freely, about 1 hour. Remove hens to warm platter; keep warm.

While hens are roasting, cook chicken stock in medium saucepan over medium heat until reduced to 3 tablespoons, about 25 minutes.

Degrease drippings in roasting pan. Deglaze pan with wine, heating over medium heat and scraping up browned bits that cling to the bottom and sides of pan. Strain into medium saucepan. Cook over medium-high heat until reduced to 1/4 cup, about 10 minutes. Whisk in reduced stock; reduce heat to low.

Mix flour and the thickened yogurt until smooth. Whisk into stock mixture in saucepan. Whisk in remaining tablespoon honey and the 1/2 teaspoon mustard. Cook sauce, stirring constantly, 4 minutes. Season to taste with salt and pepper. Serve sauce with hens.