Cornish Hens

Submitted to Recipes To Go by L. Hadley, Florida Gulf Coast

I have tried many different recipes for these delicate birds, but I always return to the easiest and most delicious one I've ever prepared.

With kitchen shears simply cut through the bird's backbone to butterfly. Rub entire bird with olive oil, garlic (powder or crushed), kosher salt and cracked pepper, a pinch or two of either oregano or rosemary and the juice of one half lemon or whole lime and allow to marinate for an hour or so.

Then grill or broil until juices run clear.

This method is always successful as long as you cook them thoroughly. My favorite is on the grill. An alternate method would be to season the birds (intact) the same method as above, then simply roast in oven. Be it chicken, turkey or hens, I always roast them breast side DOWN for first half of roasting time. This makes for very juicy white/breast meat.