| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cornish | Poultry | 2 | Servings |
INGREDIENTS
| 2 | Fresh Cornish Game Hens | |
| 1 | T | Vegetable Oil |
| 2 | T | Lemon Juice, divided |
| 1/4 | t | Ground Ginger, divided |
| Salt and Pepper to taste | ||
| 1/4 | c | Orange Marmalade |
| 1 | T | Brandy |
INSTRUCTIONS
Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste. In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times. Serves 2 to 4 SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 836
Calories From Fat: 488
Total Fat: 54.1g
Cholesterol: 339.4mg
Sodium: 227.5mg
Potassium: 824.5mg
Carbohydrates: 27.6g
Fiber: <1g
Sugar: 24.4g
Protein: 57.8g