| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry | 3 | Servings |
INGREDIENTS
| 6 | Lemons | |
| 2 | Inches Fresh Gingerroot | |
| Chopped | ||
| 1/2 | c | Honey |
| 1/3 | c | Cooking Oil |
| 1 | Stalk Lemongrass, split | |
| Lengthwise | ||
| Salt and Pepper | ||
| 3 | 24 oz Cornish Hens, thawed | |
| 1/3 | c | Packed Brown Sugar |
| 2 | lb | Onions, sliced |
| Lemon Slices |
INSTRUCTIONS
Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag tightly closed, pressing as much marinade as possible up around hens. Refrigerate 12 hours or overnight, turning bag once. Roasted Cornish Hens: Preheat oven to 375=F8F. Drain hens, reserving marinade. Discard lemongrass from marinade. Arrange hens skin side up in same baking pan. Pour half the marinade over hens. Bake at 375=F8F for 35 minutes. Baste hens with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork.
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