Ww 4 Points - Cornish Game Hens With Sweet and Fruity Glaze

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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