Posted by: Terrytx 10-05-99 6:11 AM
Ginger-Soy-Marinated Butterflied Cornish Hens
Source: St. Louis Post-Dispatch, July 5, 1999
4 small cornish hens (about 1 1/2 pounds each; see note)
Salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 tablespoon peeled and finely minced fresh ginger
1 tablespoons finely minced garlic
Preheat oven to 400° F.
Rinse hens in cold water; pat dry.
Using kitchen shears, cut along either side of backbone to remove; trim excess fat and skin from hens.
Line jellyroll pan with foil.
Flatten hens and arrange, skin side down, in pan and sprinkle with salt and pepper.
Whisk vegetable oil, lime juice, soy sauce, sesame oil, ginger and garlic in small bowl. Pour over hens; turn to coat evenly.
Let stand 20 to 30 minutes at room temperature or longer in refrigerator if time allows.
(Can be prepared several hours ahead, if desired.)
Roast hens for 25 minutes and remove from oven.
Using wide spatula, carefully turn hens over and roast until golden and cooked through, about 20 minutes longer.
Broiling or grilling will take 10 to 15 minutes per side, depending on intensity of heat.
When grilling, secure hens in a wire grill basket so they can be easily turned.
Yield: 4 servings.