Cornish Hens Italiano
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Dry italian salad dressing mix||1 Ounce (2 Envelopes Of 0.7 Ounce Each)|
|Cornish hens||5 Pound (4 Hens Of 1 1/4 Pound Each)|
Combine first 4 ingredients in a saucepan; stir well.
Bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes.
Remove sauce from heat; keep warm.
Remove giblets from cornish hens (reserve for use in other recipes).
Rinse hens thoroughly with cold water; pat dry.
Fold neck skin over backs; secure with wooden picks.
Lift wingtips up and over backs; tuck under hens.
Close cavities, and secure with wooden picks; truss hens.
Thread hens on spit; secure with prongs at each end of spit.
Balance hens properly to avoid strain on motor.
Insert meat thermometer into breast or meaty part of thigh of one hen, making sure it does not touch bone or spit.
Place spit on rotisserie 4 to 6 inches from medium coals.
Grill hens 1 hour and 15 minutes or until thermometer registers 185°.
Baste frequently with sauce.
Remove hens from spit; let stand 10 to 15 minutes before slicing.