Game Hens Or Squab With Apple Juice Recipe
This Game Hens Or Squab With Apple Juice recipe is from family cookbook and you can be rest assured that it works. Game Hens Or Squab With Apple Juice comes from Asian cuisine and it is eaten as a Side Dish. Please try this Game Hens Or Squab With Apple Juice recipe and let me know how it worked out for you.
Ingredients
4 Rock Cornish game hens (1 1/4 to 1 1/2 lbs. each) or 4 squab (1 lb. each), thawed if frozen
1 cup apple juice
2 tablespoons each lemon juice and salad oil
1 tablespoon crushed fennel seeds or caraway seeds
Directions
Remove poultry necks and giblets and reserve for other uses, if desired.
With poultry shears or a knife, split each bird lengthwise along one side of backbone.
Place birds, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie reasonably flat.
Rinse birds, pat dry, and place in a large heavy-duty plastic bag.
In a small bowl, combine apple juice, lemon juice, oil, and fennel seeds.
Pour into bag over birds.
Seal bag securely, rotate to distribute marinade, and place in a shallow baking pan.
Refrigerate for at least 4 hours or until next day, turning bag over several times.
Lift birds from marinade and drain briefly (reserve marinade).
Arrange birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals (for game hens) or hot coals (for squab).
Cook game hens until meat near thighbone is no longer pink; cut to test (30 to 40 minutes).
Cook squab until skin is browned and breast meat is cooked through, but still pink near bone; cut to test (15 to 20 minutes).
During cooking, baste birds with marinade and turn often.
With poultry shears or a knife, split each bird lengthwise along one side of backbone.
Place birds, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie reasonably flat.
Rinse birds, pat dry, and place in a large heavy-duty plastic bag.
In a small bowl, combine apple juice, lemon juice, oil, and fennel seeds.
Pour into bag over birds.
Seal bag securely, rotate to distribute marinade, and place in a shallow baking pan.
Refrigerate for at least 4 hours or until next day, turning bag over several times.
Lift birds from marinade and drain briefly (reserve marinade).
Arrange birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals (for game hens) or hot coals (for squab).
Cook game hens until meat near thighbone is no longer pink; cut to test (30 to 40 minutes).
Cook squab until skin is browned and breast meat is cooked through, but still pink near bone; cut to test (15 to 20 minutes).
During cooking, baste birds with marinade and turn often.
