Lemon ginger Cornish Hens
Ingredients
- 6 lemons
- 2 inches fresh gingerroot, chopped
- 1/2 c honey
- 1/3 c cooking Oil
- 1 stalk lemongrass, split lengthwise
- salt and Pepper
- 3 24-oz Cornish hens, thawed
- 1/3 c packed brown sugar
- 2 pound onions, sliced
- lemon slices
Instructions
Yield: 3 servings. Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Cornish hens in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag tightly closed, pressing as much marinade as possible up around hens. Refrigerate 12 hours or overnight, turning bag once. Preheat oven to 375F. Drain hens, reserving marinade. Discard lemongrass from marinade. Arrange hens skin side up in same baking pan. Pour half the marinade over hens. Bake at 375F for 35 minutes. Baste hens with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork.