Prep 15 mins
Cook 1 hr 30 mins
From ww magazine. Cook time includes refrigeration time.
- 1⁄4 cup reduced-sodium chicken broth
- 2 tablespoons raspberry vinegar
- 1 tablespoon seedless raspberry jam
- 2 teaspoons fresh rosemary, chopped
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 pinch ground cloves
- 1 tablespoon canola oil
- 2 (1 lb) Cornish hens
- Combine the broth, vinegar, jam, rosemary, pepper, and cloves in a small saucepan; cook over medium heat, stirring frequently, until the jam has dissolved.
- Reserve half of the glaze; cover and refrigerate.
- Add the oil to the remaining half.
- To spatchcock the hens, with a sharp knife or poultry shears, remove the wings at the first joint.
- Then remove the backbone and spread the hens open, like a book, skin side down.
- With a paring knife, cut along each side of the breastbone and pull the white cartilage out, so that the hens lie flat.
- Prick the hens all over with the tip of a knife; place in a large dish.
- Brush the glaze-and-oil mixture over the hens. Cover the dish and refrigerate overnight.
- Spray grill rack with nonstick spray. Prepare grill for medium fire.
- Place the hens on the grill rack and grill, skin side down, for 10 minutes, moving them to the edge of the grill if they brown too rapidly.
- With tongs, turn the birds skin side up and grill 15 minutes more.
- Turn again and grill until a thermometer inserted into thigh reads 180°F, about 5 minutes longer.
- Remove the skin before eating.
- Warm the reserved glaze, and serve it with the grilled hens.
- 4 Points per serving (1/2 hen with 1 tbsp glaze).