Broiled Garlic Stuffed Cornish Game Hens
|Cornish hens||2 , split open but not halved|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Tablespoon|
|Bay leaf||1 , crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Orange peel strips||4 , each about 2 inches long and 1/2 inch wide|
Place the hens in a large, shallow glass or earthenware dish.
Combine the vinegar, olive oil, bay leaf, thyme, rosemary, pepper, and orange peel, and pour the mixture over the hens.
Cover and refrigerate for 2 to 4 hours, turning the hens every hour.
Meanwhile, preheat the oven to 400°F.
Wrap each bulb of garlic snugly in aluminum foil and bake 25 minutes or until soft.
Remove from the oven and cool until easy to handle.
Separate the garlic bulbs into cloves, squeeze out the soft pulp, and mash it.
Preheat the broiler.
Remove the hens from the marinade.
Using your fingers, carefully loosen (but do not remove) the skin from the breasts; spread the garlic pulp underneath the skin, dividing the total amount evenly.
Place the hens skin side down on the broiler pan rack and broil 7 to 8 inches from the heat for 10 to 12 minutes; turn and broil 10 to 12 minutes longer or until nicely browned.
Halve the hens, transfer to a warm platter, and serve with Braised Eggplant, Zucchini, and Tomatoes,