Cornish Game Hens with Ginger Butter Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Shallots or green (spring) onions, - 2 numbers, finely chopped | ||
| Garlic - 3 large cloves, chopped | ||
| Butter | 1/4 Cup (16 tbs) | |
| Ginger | 2 Tablespoon, grated | |
| Parsley | 2 Tablespoon, chopped | |
| Salt - 1/2 teaspoon, plus extra for sprinkling | ||
| Pepper | 1/4 Teaspoon | |
| Cornish game hens -€“ 4 numbers, about 1 1/2 lb (750 g) each | ||
Directions
GETTING READY
Prepare a covered grill and position the oiled grill rack 4-6 inches (10-15 cm) away from fire.
In a bowl combine the shallots or green onions, garlic, butter, ginger, parsley, 1/2-teaspoon salt and 1/4-teaspoon pepper.
Beat with a wooden spoon until blended.
Starting at the neck end of each bird, gently slide your fingers under the skin, gradually working them between the flesh and skin down toward the thighs, be careful not to tear the skin.
MAKING
Divide the butter mixture into 4 fairly equal-sized portions and slip a portion under the skin of each bird.
Sprinkle each body cavity with salt and pepper and truss each bird.
Place the hens, breast side up, on the rack and grill for about 20 minutes.
Turn them breast down and cover the grill, opening the vents halfway.
Cook until the meat is no longer pink when cut at the bone, 20-25 minutes longer.
SERVING
Arrange chicken in a large serving plate and serve the hot with some grilled vegetables as side dish
Prepare a covered grill and position the oiled grill rack 4-6 inches (10-15 cm) away from fire.
In a bowl combine the shallots or green onions, garlic, butter, ginger, parsley, 1/2-teaspoon salt and 1/4-teaspoon pepper.
Beat with a wooden spoon until blended.
Starting at the neck end of each bird, gently slide your fingers under the skin, gradually working them between the flesh and skin down toward the thighs, be careful not to tear the skin.
MAKING
Divide the butter mixture into 4 fairly equal-sized portions and slip a portion under the skin of each bird.
Sprinkle each body cavity with salt and pepper and truss each bird.
Place the hens, breast side up, on the rack and grill for about 20 minutes.
Turn them breast down and cover the grill, opening the vents halfway.
Cook until the meat is no longer pink when cut at the bone, 20-25 minutes longer.
SERVING
Arrange chicken in a large serving plate and serve the hot with some grilled vegetables as side dish
Chef
