Recipe - Grilled Cornish Hens With Habanero Glaze

1 One half pound Cornish hens, (2 hens)
1 teaspoon Vegetable oil
1 One half cup Lowsodium chicken broth
Three fourths cup Sliced onion
One half cup Burgundy or other dry red
wine, divided
1 Clove garlic, thinly cut or sliced up
1 Bay leaf
One fourth cup Fresh lemon juice
2 tablespoon Peeled grated gingerroot
1 Clove garlic, minced
Vegetable cooking spray
1 cup Fresh raspberries, divided
1 tablespoon Water
1 teaspoon Cornstarch
2 tablespoon Chopped fresh parsley
2 teaspoon Sugar
One fourth teaspoon Salt
Fresh rosemary sprigs,
(optional)

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 suacepan over mediumhigh heat; add giblets and necks. Cook 5
minutes or until very brown. Add broth, onion, One fourth 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 One half cups;
discard solids. Set aside broth mixture.

Combine remaining One fourth 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.

Copmbine reserved broth mixture and One half 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.
Yield: 4 servings.

Per serving: 386 Calories; 19g Fat (45% calories from fat); 40g Protein;
12g Carbohydrate; 112mg Cholesterol; 731mg Sodium

Serving Ideas : Garnish with fresh rosemary, if desired.

Recipe by: Cooking Light, May 1994, page 77

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.