Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Cornish game hens (1 to 1
-1/2 pounds each)
3 tb Olive Oil
1/3 c Lemon juice
1 tb Coarsely crushed black
-pepper
1/2 ts Salt
1 Sprig fresh rosemary
-(Optional)
50 Briquets charcoal (about 3
-pounds)

Split the hens lengthwise, rinse and pat dry. In a small bowl,
combine olive oil, lemon juice, crushed pepper and salt. Place the
hen halves in a plastic bag. Set the bag in a bowl. Pour the marinade
over the hens. Cover and refrigerate for several hours or overnight,
turning the hens occasionally. When the charcoal briquets are medium
hot, arrange them around a drip pan in a covered grill. Just before
grilling, add the rosemary sprig to the coals. Remove the hens from
the marinade and place them, skin side up, on the grill over the drip
pan. Cover the grill and cook the hen halves for 45 minutes or until
done, basting occasionally with the marinade.

Makes 4 servings.

Posted by Stephen Ceideberg; August 6 1992.

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