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Categories:Viewed: 16 - Published at: 9 years ago
Ingredients
- 1/4 c. fresh lemon juice
- 1/4 c. olive oil
- 3 cloves garlic, minced
- 2 1/2 tsp. minced fresh thyme or 3/4 tsp. dried
- 12 (1-inch) sprigs fresh rosemary or 1 1/2 tsp. dried
- 1 bay leaf
- 1/4 tsp. crushed red pepper (optional)
- salt and fresh ground black pepper
- 6 Rock Cornish hens
- 3 Tbsp. butter, melted
- watercress (for garnish)
Method
- In a glass bowl, combine first eight ingredients.
- With a large sharp knife or poultry shears, remove the backbone from each hen by cutting down either side of the bone.
- Halve the hens and place in a large nonreactive bowl.
- Pour marinade over the birds and turn to coat.
- Cover and refrigerate 2 hours.
