| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry, Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
|
(3 Lb.) Cornish Hens |
| 1/2 |
c |
Water |
| 2 |
tb |
Frozen Orange Juice, |
|
|
Thawed & Undiluted |
| 1 |
ts |
Fines Herbes |
| 1/2 |
ts |
Chicken Bouillon Granules |
| 2 |
ts |
Reduced Sodium Soy Sauce |
INSTRUCTIONS
Remove Giblets From Hens & Discard; Rinse Hens. Split Hens Lengthwiseusing
Poultry Shears. Place in A 13 X 9 X 2 Inch Glass Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A
Small Saucepan. Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover
Hens. Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade,
Reserving Marinade. Grill Over Medium Coals 15 Min. On Each Side OR Until
Done, Basting Frequently With Reserved Marinade.
Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol.
48.)
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