Grilled Cornish Hens With Raspberry Sauce

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs cornish hens (2 hens)
• 1 teaspoon vegetable oil
• 1 1/2 cups low sodium chicken broth
• 3/4 cup sliced onion
• 1/2 cup burgundy wine or 1/2 cup dry red wine, divided
• 1 garlic clove, thinly sliced
• 1 bay leaf
• 1/4 cup fresh lemon juice
• 2 tablespoons peeled grated gingerroot
• 1 garlic clove, minced
• vegetable oil cooking spray
• 1 cup fresh raspberry, divided
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 tablespoons chopped fresh parsley
• 2 teaspoons sugar
• 1/4 teaspoon salt
• fresh rosemary sprig (optional)

Recipe

• 1 remove giblets and necks from cornish hens, and set aside.
• 2 rinse hens under cold running water, and pat dry.
• 3 remove skin, and trim excess fat; split hens in half lengthwise.
• 4 set aside.
• 5 heat oil in a saucepan over medium-high heat; add giblets and necks.
• 6 cook 5 minutes or until very brown.
• 7 add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil.
• 8 cover, reduce heat, and simmer 45 minutes.
• 9 strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids.
• 10 set aside broth mixture.
• 11 combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl.
• 12 add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.
• 13 remove hens from marinade, reserving marinade.
• 14 coat grill rack with cooking spray; place hen halves on rack over medium heat.
• 15 cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
• 16 set aside, and keep warm.
• 17 combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes).
• 18 strain and discard seeds; return puree to pan.
• 19 combine water and cornstarch; stir well, and add to puree.
• 20 bring to a boil, and cook 1 minute, stirring constantly.
• 21 remove from heat; stir in parsley, sugar, and salt.
• 22 spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.