| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
8 |
Servings |
INGREDIENTS
| 3 |
cl |
Garlic, minced |
| 1 |
tb |
Seasoned salt |
| 1/2 |
c |
Oil |
| 1 |
c |
Fresh lemon juice |
| 12 |
ts |
Bottle Wishbone Italian |
|
|
Salad dressing |
| 1/2 |
c |
Chopped onions |
| 1 |
|
Pepper |
| 1 |
ts |
Crushed thyme |
| 4 |
|
Rock Cornich Hens, THAWED, |
|
|
Giblets removed |
INSTRUCTIONS
Contributed to the echo by: Ellen Cleary Originally from: local New
Oreleans newspaper Fourth of July Cornish Hens Blend garlic, seasoned salt,
oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds
overnight in the refrigerator.
Cut the birds lengthwise. Cook on outside grill bone side down 10 minutes,
flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this
manner for 1 hour and basting with marinade frequently (at least every 5
minutes) while cooking.
Serves 8 polite people or 6 of us.
Oven method: Preheat oven to 400 degrees. Place skin side up in a shallow
pan, baste with marinade, cover with foil and roast for 30 minutes. Remove
foil and brush with marinade again. Roast again uncovered for 20-30
minutes. (Test for doneness: drumsticks should be soft and juices should
not be tinged with pink when you pierce the thickest part of the thigh with
a fork. Brush with marinade twice more during this second roasting period.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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