Grilled Cornish Hens With Raspberry Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove giblets and necks from Cornish hens, and set aside.
  • Rinse hens under cold running water, and pat dry.
  • Remove skin, and trim excess fat; split hens in half lengthwise.
  • Set aside.
  • Heat oil in a saucepan over medium-high heat; add giblets and necks.
  • Cook 5 minutes or until very brown.
  • Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 45 minutes.
  • Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids.
  • Set aside broth mixture.
  • Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl.
  • Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.
  • Remove hens from marinade, reserving marinade.
  • Coat grill rack with cooking spray; place hen halves on rack over medium heat.
  • Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
  • Set aside, and keep warm.
  • Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes).
  • Strain and discard seeds; return puree to pan.
  • Combine water and cornstarch; stir well, and add to puree.
  • Bring to a boil, and cook 1 minute, stirring constantly.
  • Remove from heat; stir in parsley, sugar, and salt.
  • Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.
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