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Fourth of July BBQ’d Cornish Hens

3 cl Garlic, minced
1 Tbl Seasoned salt
½ c Oil
1 c Fresh lemon juice
12 tsp Italian Salad dressing
½ c Chopped onions
1 Pepper
1 tsp Crushed thyme
4 Rock Cornish Hens, giblets removed

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the
birds overnight in the refrigerator.
Cut the birds lengthwise.
Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating 10
minutes and 5 minutes in this manner for about an hour and basting with marinade frequently (at
least every 5 minutes) while barbequing.
Serves 8.
If it’s raining and you can’t get outside to barbecue, just use the oven method:
Preheat oven to 400 degrees.
Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes.
Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes (brush
with marinade again after about 10 minutes).
Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you
pierce the thickest part of the thigh with a fork.

1/2 cup butter, melted and divided
4 Cornish game hens - about 1.5 pounds each
1 t salt
1 t pepper
1/2 cup Orange marmalade
1/4 c orange juice
1 t cornstarch
1/2 cup pecans

Spread 1 tablespoon of butter equally overhens: Season with alt and pepper. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan.

Bake at 400 degress for and hour or until a meat thermometer inserted into meaty part of thigh registers 180 degrees.

Blend together remaining butter, orange marmalade and orange juice, bting to a boil.

Blend togehter a small amount of cornstarch and water, slowly adding remaining cornstarch until mixture thickens.

Slowly add cornstarch mixture to marmalade, stirring constantly

Add pecans

Place hens in a 15 x 10 baking dish

Pour glaze over chicken and bake for an additional 10 minutes or until glaze begins to brown.

Serve on wild rice.