pat's Recipe

Cornish Hens

Category: Poultry

4 1/1/4-to-1 1/2 lb Cornish game hens
2 lemons
1 1/2 cups snipped fresh herbs such as
oregano and basil
1 tsp kosher salt or sea salt or salt
1/2 tsp freshly ground black pepper

Thaw Cornish game hens, if frozen. Finely shred enough lemon peel from 1 of the lemons to make 2 tsp peel. In a small bowl combine herbs, salt, pepper and lemon peel; set aside. Cut one and a half of the lemons into slices; cut remaining lemon half into quarters.
To prepare Cornish hens, remove giblets, if present. If desired, remove skin from hens; pat dry. Place hens on a plate or baking dish. Place 1 lemon quarter in each hen cavity (if using chicken breasts, omit lemon quarters). Tie drum sticks to tail using kitchen string. Twist wing tips under the back. Generously pat outside of birds with herb mixture. Lay lemon slices over top. Wrap tightly with plastic wrap and chill in the refrigerator for 12-24 hours.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat about the pan. Place Cornish hens (breast side up) on grill over the drip pan. (or chicken breasts bone side down over drip pan). Cover and grill for 50-60 minutes or until meat is tender, no longer pink, and an instant read thermometer inserted into thigh muscle registers 180.
Remove hens from grill. Cover with foil and let stand 10 minutes before carving.

makes 4 servings