Grilled Cornish Hens With Raspberry Sauce

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.

Step 14: Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.