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Ingredients Jump to Instructions ↓

  1. 2 Perdue fresh Cornish hens

  2. 1/2 cup 118ml Raspberry jelly

  3. 1 cup 146g / 5.1oz Shallot - finely chopped (small)

  4. 2 tablespoons 30ml Chopped fresh basil leaves

  5. 2 tablespoons 30ml White wine vinegar

  6. 1 tablespoon 15ml Grated lemon peel

  7. 1 tablespoon 15ml Olive or vegetable oil

  8. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions If using covered charcoal grill, open all vents and prepare coals at least 30 minutes before cooking. When coals are medium, using tongs, arrange coals on either end of grill and arrange drip pan, slightly larger than hens, at center in bottom of grill under the grate. If using gas grill, preheat to high. If grill has 3 heating zones, turn center off and reduce the heat for the other two to medium. If grill has 2 heating zones, turn one off and reduce the heat for the other one to medium. If grill has no drip pan, place drip pan, slightly larger than hens, on the "off" section in bottom of grill under the grate. Trim any excess fat from tail end of hens. Tie legs together. Place hens breast up on grill over drip pan on the "off" section. Cover and grill 20 minutes. Meanwhile, in medium microwave-safe measuring cup or bow, combine jelly, shallot, basil, vinegar, lemon peel, oil and salt. Microwave at HIGH (Full Power) 30 seconds or until jelly is smooth and blended when stirred. Grill hens, basting with raspberry mixture, an additional 25 minutes or until meat thermometer inserted in thickest part of thigh registers 180 degrees. Do not baste during the last 5 minutes of grilling. Do not turn hens. This recipe yields 4 servings.

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