| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cornish |
Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Fresh Cornish Game Hens |
| 1 |
tb |
Vegetable Oil |
| 2 |
tb |
Lemon Juice, divided |
| 1/4 |
ts |
Ground Ginger, divided |
|
|
Salt and Pepper to taste |
| 1/4 |
c |
Orange Marmalade |
| 1 |
tb |
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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