In the Tuscan tradition, fennel, garlic and rosemary are added to the marinade.
- Portion size 4 servings
- 1/3 cup lemon juice
- 1/4 cup extra virgin olive oil
- 4 garlic cloves minced
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fennel seeds crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 Cornish hens (about 4 lb/2 kg)
In shallow glass dish, whisk together lemon juice, oil, garlic, rosemary, fennel, salt and pepper; set aside.
Using scissors, cut hens down each side of backbone; remove backbone. Turn, breast side up. Press firmly on breastbone to flatten; tuck wings behind back. Add to dish, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place hens, skin side down, on greased grill over medium heat; close lid and cook for 15 minutes. Turn and cook for about 20 minutes longer or until juices run clear when thigh is pierced.
Transfer to cutting board; tent with foil and let stand for 10 minutes. Cut each hen in half along breastbone.
Nutritional facts <b>Per serving with skin:</b> about
- Sodium 274 mg
- Protein 45 g
- Calories 586.0
- Total fat 43 g
- Cholesterol 262 mg
- Saturated fat 11 g
- Total carbohydrate 2 g
- Iron 15.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 5.0