Title: Mandarin Cornish Hens
Categories: Poultry Chinese
Yield: 4 Servings
| 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 |
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.)