Not sure why but over the last few weeks, I have found Perdue Cornish hens on sale at several of the supermarkets I shop at.I cut out the keel, the backbone and the wing tips (and put them in the freezer for when I make stock). I also take off some of the ribs so that the two halves sit kind of flat (the ribs go into the "stock bag" as well). Marinate them overnight with some minced garlic, oyster sauce, soy sauce, spicy wooster sauce, balsamic vinegar, a splash of Chardonnay (surprise!) and lots of freshly ground pepper medley. I cook them on my handy, dandy George Forman grill. Turn them after a few minutes so that they brown well on both sides. Serve with some sort of rice (I make my own version of Rice-a-Roni) and whatever green veggie I have around. A delightful dish.Can I say "yummy" and "ever-so-easy"?Christina
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