Grilled Cornish Hens With Garlic

Recipe Ingredients

4		Cornish hens or small fryers - split, and (small)
		Backbones removed
1/2 cup	118ml	Olive oil
1/4 cup	23g / 0.8oz	Minced garlic
1/4 cup	59ml	Lemon juice
1/4 cup	23g / 0.8oz	Minced rosemary leaves
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Coarse salt
1 teaspoon	5ml	Freshly-ground black pepper
		Rosemary sprigs - for garnish
		Lemon wedges - for garnish

Recipe Instructions

Place the hens in a large plastic food bag. Combine the oil, garlic, lemon juice, rosemary, Dijon, salt and pepper in a small bowl (do not use a processor as the marinade becomes too thick). Pour the marinade over the hens. Through the outside of the bag, work the marinade around the hens until they are coated. Marinate them several hours or overnight in the refrigerator. Let them rest at room temperature 1/2 hour before cooking.

When ready to cook, heat the oven to 400 degrees, line a large shallow roasting pan with heavy-duty foil. Remove the hens from the marinade; place the hens, skin-side up, in a single layer in the pan. Roast the hens 30 minutes. While they roast, oil the barbecue grill racks and prepare a fire.

Finish the hens on a grill over medium-hot heat until cooked as desired, about 15 minutes depending on the heat. First, grill the skin side, then the underside.

To serve, arrange the hens on a platter and garnish with rosemary and lemons. Serve hot, warm or at room temperature.

This recipe yields 8 servings.

Each serving: 356 calories; 398 mg sodium; 95 mg cholesterol; 23 grams fat; 4 grams saturated fat; 3 grams carbohydrates; 34 grams protein; 0.60 gram fiber.

Source:
The Los Angeles Times, 07-25-2001

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