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Instructions |
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Contributed by: Ellen Cleary Originally from: local New Orleans newspaper
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1.
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Cornish Hens Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator.
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2.
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Cut the birds lengthwise. Cook on outside grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for 1 hour and basting with marinade frequently (at least every 5 minutes) while cooking.
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3.
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Serves 8 polite people or 6 of us.
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4.
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Oven method: Preheat oven to 400 degrees. Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes. Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes. (Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you pierce the thickest part of the thigh with a fork. Brush with marinade twice more during this second roasting period.
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