1/2 teaspoon lemon zest
Juice of 1/2 lemon
1 cup water
1-1/2 tablespoons dry white wine
1/4 teaspoon ground cloves
2 2-pound Cornish game hens, halved, backbone discarded
Salt & pepper to taste
Combine lemon zest and juice, water, wine and ground cloves.
Marinate hens in lemon-clove mixture in a covered bowl or sealed plastic bag in refrigerator overnight, turning occasionally to coat all sides.
Preheat oven to 450 degrees F.
Season hen halves generously with salt and pepper. Place, skin side up, in a shallow roasting pan. Pour marinade evenly over hen halves.
Roast 30-45 minutes or until thoroughly cooked.
Serve warm or cold in salad.
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