Mandarin Cornish Hens
chinese, poultry
2 (3 lb.) cornish hens
1/2 cup water
2 tablespoon frozen orange juice,
1 thawed & undiluted
1 teaspoon fines herbes
1/2 teaspoon chicken bouillon granules
2 teaspoon 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.)
Yield: 4 servings