| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cornish game hens (1 to 1 1/2 pounds each) |
| 3 |
tb |
Olive Oil |
| 1/3 |
c |
Lemon juice |
| 1 |
tb |
Coarsely crushed black pepper |
| 1/2 |
ts |
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
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