Five Spice Game Hens Recipe
Ingredients
| 2 1- to 11/2-pound Cornish game hens | ||
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Molasses | 1/4 Cup (16 tbs) | |
| Cooking oil | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Five spice powder | 1 1/4 Teaspoon | |
| Garlic salt | 1/4 Teaspoon | |
| Five spice powder | 1/8 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1/8 teaspoon pepper, Steamed vegetables (optional) | ||
Directions
Thaw Cornish game hens, if frozen.
For glaze, in a small bowl combine green onions, molasses, cooking oil, lemon juice, the 1 1/4 teaspoons five-spice powder, and garlic salt.
Rinse Cornish game hens and pat dry.
Sprinkle hen cavities with additional five-spice powder, salt, and pepper.
If desired, tie legs to tail.
Place birds, breast side up, in center of the cooking grill.
Brush with some of the glaze.
Grill 45 to 60 minutes or till tender and no longer pink.
After 30 minutes of grilling, brush again with glaze and cut the string, if legs are tied to tail.
To serve, halve hens lengthwise.
Brush birds with remaining glaze and arrange on a serving platter with steamed vegetables.
For glaze, in a small bowl combine green onions, molasses, cooking oil, lemon juice, the 1 1/4 teaspoons five-spice powder, and garlic salt.
Rinse Cornish game hens and pat dry.
Sprinkle hen cavities with additional five-spice powder, salt, and pepper.
If desired, tie legs to tail.
Place birds, breast side up, in center of the cooking grill.
Brush with some of the glaze.
Grill 45 to 60 minutes or till tender and no longer pink.
After 30 minutes of grilling, brush again with glaze and cut the string, if legs are tied to tail.
To serve, halve hens lengthwise.
Brush birds with remaining glaze and arrange on a serving platter with steamed vegetables.
Chef
