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Recipe by: ramdam
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See below ingredients and instructions of the recipe
2 (3 Lb.) Cornish Hens 1 ts Fines Herbes
1/2 c Water 1/2 ts Chicken Bouillon Granules
2 tb Frozen Orange Juice, 2 ts Reduced Sodium Soy Sauce
Thawed and Undiluted
Remove Giblets From Hens and Discard; Rinse Hens. Split Hens
Lengthwiseusing Poultry Shears. Place in A 13 X 9 X 2 Inch Glass
Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules and Soy Sauce in
A Small Saucepan. Bring To A Boil, Reduce Heat and Simmer 10 Min.
Pourover Hens. Cover and Chill About 8 Hours. Remove Hens From Orange
Juice Marinade, Reserving Marinade. Grill Over Medium Coals 15 Min.
On Each Side OR Until Done, Basting Frequently With Reserved Marinade.
Serve With Grilled Vegetable Kabobs and Carrot Vichyssoise (Fat 2.8.
Chol. 48.)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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