0
(0)
CATEGORY CUISINE TAG YIELD
Meats Cornish Ceideburg 2, Poultry 4 Servings

INGREDIENTS

2 Cornish game hens, 1 to 1
1/2 pounds each
3 T Olive Oil
1/3 c Lemon juice
1 T Coarsely crushed black
pepper
1/2 t Salt
1 Sprig fresh rosemary
Optional
50 Briquets charcoal, about 3
pounds

INSTRUCTIONS

Split the hens lengthwise, rinse and pat dry.  In a small bowl,
combine olive oil, lemon juice, crushed pepper and salt.  Place the
hen halves in a plastic bag.  Set the bag in a bowl.  Pour the
marinade over the hens. Cover and refrigerate for several hours or
overnight, turning the hens occasionally.  When the charcoal briquets
are medium hot, arrange them around a drip pan in a covered grill.
Just before grilling, add the rosemary sprig to the coals.  Remove  the
hens from the marinade and place them, skin side up, on the grill  over
the drip pan.  Cover the grill and cook the hen halves for 45  minutes
or until done, basting occasionally with the marinade.  Makes 4
servings.  Posted by Stephen Ceideberg; August 6 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 437
Calories From Fat: 304
Total Fat: 33.9g
Cholesterol: 169.7mg
Sodium: 394.4mg
Potassium: 452.9mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 29.1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?