INGREDIENTS

INSTRUCTIONS

* Note: See the "Bourbon-Mashed Sweet Potatoes" recipe which is included in
this collection
Debone hen, beginning at top of bird along either side of breast bone.
Using a sharp knife, work your way down each side of carcass trying to
remove as much meat from bone as possible, to make 2 halves. Leave in leg
and wing bones, but discard carcass (or save for stock). In a shallow
non-reactive container large enough to hold both halves of hen combine
honey, allspice, orange juice and zest, olive oil, and salt and pepper. Add
cornish hen halves, turning to coat; meat should be completely covered with
marinade. Refrigerate for 2 hours, turning once. Preheat grill for 30
minutes. When it is medium-hot, place cornish hen halves on grill, skin
side down, for 8 minutes. Watch carefully -- it can burn easily because of
honey in marinade. When first side is browned, turn and move halves to a
cooler section of grill. Finish cooking about 12 minutes more, or until
meat is no longer pink when you make a small slit down to the bone. Serve
with Bourbon-Mashed Sweet Potatoes. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2138 broadcast 04-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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