golden broccoli gratin & a classic cornbread dressing.
2 1&1/2 to 2 lb Cornish Game Hens
Salt & Pepper
1 cup chicken broth
4 Tablespoons Orange marmalade
1/2 cup cranberries
Light half of your grill to medium high heat - allow it to warm for at least 20 minutes & let birds sit at room temperature for this time. Peel one orange and segment half of it into small parts. Slice one lemon in half and cut into small slices. Stuff cavity of hens with orange and lemon slices. Heavily season hens with salt, pepper & Zatarain's seasoning. Place hens on the unlit side of the grill & roast indirectly for around an hour - continuously check to make sure hens are in indirect heat. In the meantime place the other halves of the orange & lemon - roughly chopped in a sauce pan with cranberries, chicken broth & 2 tablespoons of marmalade - bring to a boil and reduce to a simmer ( I do this when the hens have been on the grill for 40 minutes - allowing 20 minutes of cooking time) add the other 2 tablespoons of marmalade and remove from heat. Allow to cool slightly. Turn grill to lowest setting and lather the hens in the sauce - you need to leave the hens on the grill for 15 minutes - basting them every 5 minutes with the sauce. Slice the other orange and lemon and cover your serving platter - place hens directly on platter from the grill and allow them to rest, tented for 10 minutes & then enjoy!!!
From my family to yours - Happy Thanksgiving!!!