Recipe Archives->Gamebirds->Cornish Hens 01

Lemon-Ginger Cornish Hens
Yield: 3 servings

6 lemons
2 inches fresh gingerroot, chopped
1/2 c honey
1/3 c cooking oil
1 stalk lemongrass, split lengthwise
salt and pepper
3 24-oz Cornish hens, thawed

1/3 c packed brown sugar
2 lb onions, sliced
lemon slices

Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl
whisk together grated lemon zest, lemon juice, ginger, honey and
oil. Add lemongrass. Season to taste with salt and pepper. Split
Cornish hens in half lengthwise. Arrange in a single layer in a
large plastic bag set in a shallow roasting pan.  Pour marinade
over hens. Tie bag tightly closed, pressing as much marinade as
possible up around hens. Refrigerate 12 hours or overnight, turning
bag once.

Preheat oven to 375F. Drain hens, reserving marinade.  Discard
lemongrass from marinade. Arrange hens skin side up in same baking
pan. Pour half the marinade over hens. Bake at 375F for 35 minutes.
Baste hens with pan juices. Continue baking 25 minutes until juices
run clear when thighs are pierced with a fork.

Printable version: cornish-hens01.txt.