---------------------------MARINATED CORNISH HENS---------------------------
6 Lemons
2 Inches Fresh Gingerroot,
Chopped
1/2 c Honey
1/3 c Cooking Oil
1 Stalk Lemongrass, split
Lengthwise
Salt and Pepper
3 24 oz Cornish Hens, thawed
-------------------------------GLAZED ONIONS-------------------------------
1/3 c Packed Brown Sugar
2 lb Onions, sliced
Lemon Slices
Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6
lemons. In a medium bowl whisk together grated lemon zest, lemon
juice, ginger, honey and oil. Add lemongrass. Season to taste with
salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a
single layer in a large plastic bag set in a shallow roasting pan.
Pour marinade over hens. Tie bag tightly closed, pressing as much
marinade as possible up around hens. Refrigerate 12 hours or
overnight, turning bag once.
Roasted Cornish Hens: Preheat oven to 375 F. Drain hens, reserving
marinade. Discard lemongrass from marinade. Arrange hens skin side up
in same baking pan. Pour half the marinade over hens. Bake at 375 F
for 35 minutes. Baste hens with pan juices. Continue baking 25
minutes until juices run clear when thighs are pierced with a fork.
