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Fourth Of July Cornish Hens

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      Title: FOURTH OF JULY CORNISH HENS
 Categories: Poultry
      Yield: 8 Servings
 
      3 cl Garlic, minced
      1 tb Seasoned salt
    1/2 c  Oil
      1 c  Fresh lemon juice
     12 ts Bottle Wishbone Italian
           Salad dressing
    1/2 c  Chopped onions
      1    Pepper
      1 ts Crushed thyme
      4    Rock Cornich Hens, THAWED,
           Giblets removed
 
  Contributed to the echo by: Ellen Cleary Originally from: local New
  Oreleans newspaper Fourth of July Cornish Hens Blend garlic, seasoned
  salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate
  the birds overnight in the refrigerator.
  
  Cut the birds lengthwise. Cook on outside grill bone side down 10
  minutes, flesh side down 5 minutes, alternating 10 minutes and 5
  minutes in this manner for 1 hour and basting with marinade
  frequently (at least every 5 minutes) while cooking.
  
  Serves 8 polite people or 6 of us.
  
  Oven method: Preheat oven to 400 degrees. Place skin side up in a
  shallow pan, baste with marinade, cover with foil and roast for 30
  minutes. Remove foil and brush with marinade again. Roast again
  uncovered for 20-30 minutes. (Test for doneness: drumsticks should be
  soft and juices should not be tinged with pink when you pierce the
  thickest part of the thigh with a fork. Brush with marinade twice
  more during this second roasting period.
 
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