LEMON PEP­PER CORNISH HENS

Canadian Living - - Main Events -

Us­ing kitchen shears, cut each hen down each side of back­bone; re­move back­bone (save for mak­ing stock). Snip through breast­bone to sep­a­rate each hen into halves.

Mix to­gether lemon zest, lemon juice, gar­lic, pep­per, brown sugar, gin­ger, oregano, salt, cumin and cloves; add hens, turn­ing to coat. Cover re­frig­er­ate for 2 hours or up to 1 day. Bring to room tem­per­a­ture.

Brush hens lightly with oil. Place, bone side down, on greased grill over medium heat; close lid and grill, turn­ing oc­ca­sion­ally and bast­ing with a lit­tle more oil, un­til juices run clear when thick­est part of thigh is pierced and skin is crisp, 25 to 30 min­utes.

PER SERV­ING

about 454 cal, 32 g pro, 33 g to­tal fat (8 g sat. fat), 6 g carb, 1 g fi­bre, 186 mg chol, 668 mg sodium. % RDI: 4% cal­cium, 16% iron, 5% vit A, 17% vit C, 3% fo­late.

MAKES 4 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 2¾ HOURS

LEMON PEP­PER CORNISH HENS

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