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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 4 |
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I am a big fan of brining my poultry for a few hours before cooking to ensure a moist bird. If you choose to do the same, there are a number of good brine recipes on this site. The prep time includes marinating time but not brine time. Ingredients:
2 cornish hens |
1/2 cup low sodium soy sauce |
1/2 cup orange juice |
1/4 cup rice wine vinegar |
2 tablespoons oil |
4 green onions, minced |
3 large garlic cloves, pressed |
1 tablespoon orange rind, grated |
3 tablespoons low sodium soy sauce |
3 tablespoons orange juice |
1 tablespoon rice wine vinegar |
1 teaspoon orange rind, grated |
1 large garlic clove, pressed |
Directions:
1. Rinse and pat dry game hens.
2. Cut into halves from the center of the back through the breast.
3. Remove excess fat.
4. Press to flatten.
5. Combine marinade ingredients in a zip-lock plastic bag.
6. Put birds in bag. Press the excess air out before closing the bag.
7. Marinate up to 24 hours in the refigerator. The longer the better.
8. Heat broiler.
9. Remove hens from marinade. Put marinade in a small sauce pan and simmer a minimum of 4 minutes. Set aside.
10. Place hens on a broiler pan bone-side up. Broil 6 to 7 inches from the heat for 10 mintes.
11. Turn and broil 10 minutes more.
12. Remove birds from under the broiler.
13. Turn off broiler and heat oven to 350 degrees.
14. Pour remaining marinade over skin side of hens. Bake for 10 minutes.
15. While hens are baking combine the dipping sauce ingredients in a small saucepan.
16. Heat slightly.
17. Serve with the hens.
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