Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 (3 Lb.) Cornish Hens 1 ts Fines Herbes
1/2 c Water 1/2 ts Chicken Bouillon Granules
2 tb Frozen Orange Juice, 2 ts Reduced Sodium Soy Sauce
Thawed and Undiluted

Remove Giblets From Hens and Discard; Rinse Hens. Split Hens
Lengthwiseusing Poultry Shears. Place in A 13 X 9 X 2 Inch Glass
Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules and Soy Sauce in
A Small Saucepan. Bring To A Boil, Reduce Heat and Simmer 10 Min.
Pourover Hens. Cover and Chill About 8 Hours. Remove Hens From Orange
Juice Marinade, Reserving Marinade. Grill Over Medium Coals 15 Min.
On Each Side OR Until Done, Basting Frequently With Reserved Marinade.
Serve With Grilled Vegetable Kabobs and Carrot Vichyssoise (Fat 2.8.
Chol. 48.)

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