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Ingredientes
- 6 x Rock cornish hens (about 3/4 to 1 lb each) split in half
- 3 c. Fresh or possibly frzn raspberries, thawed if frzn
- 1 c. Raspberry vinegar
- 3/4 c. Extra virgin olive oil
- 2 x Bay leaves
- 1 Tbsp. Dry thyme Salt and freshly grnd black pepper
Direcciones
- Here's one from the Silver Palate Goodtimes Cookbook.
- (note: I'm sure you could use this with lots of different meats. And I'm sure it would come out delicious just broiled instead of grilled on coals...just a bit different)
- One day before serving, rinse the birds and pat dry. Place the birds in a shallow dish.
- Combine the raspberries and vinegar in a saucepan. Heat to boiling and boil for 1 min. Remove form heat. Stir in oil, bay leaves and thyme. Cold to room temperature. Pour the marinade over the birds and sprinkle with salt & pepper to taste. Marinate overnight in the fridge turning occasionally.
- Prepare warm coals for grilling
- Remove the birds from the marinade and grill a few inches from the coals, basting occasionally wiht the marinade till juices run clear when the thickest part of a thigh is pierced. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 756g | |
| Calories 1667 | |
| Calories from Fat 1451 | 87% |
| Total Fat 164.3g | 205% |
| Saturated Fat 22.44g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 712mg | 20% |
| Total Carbs 44.53g | 12% |
| Dietary Fiber 23.0g | 77% |
| Sugars 16.62g | 11% |
| Protein 4.25g | 7% |
