Grilled Cornish Hens With Raspberry Sauce Recipe

Step by Step Method

Step 1

Remove giblets and necks from Cornish hens, and set aside.

Step 2

Rinse hens under cold running water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Set aside.

Step 3

Heat oil in a saucepan over medium-high heat; add giblets and necks.

Step 4

Cook 5 minutes or until very brown.

Step 5

Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Step 6

Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids. Set aside broth mixture.

Step 7

Combine remaining 1/4 cup wine, lemon juice, ginger root, and minced garlic in a large bowl.

Step 8

Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.

Step 9

Remove hens from marinade, reserving marinade.

Step 10

Coat grill rack with cooking spray; place hen halves on rack over medium heat.

Step 11

Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Set aside, and keep warm.

Step 12

Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes). Strain and discard seeds; return puree to pan.

Step 13

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.