Preparation:
Remove bags with liver and neck from hens. Wash hens well. Pat dry.
Rub hens with oil.
Prepare marinade. Place hens either in a glass bowl or in 2 plastic
bags. Pour marinade over hens.
Let hens marinate overnight, turning hens or bags over occasionally.
Remove hens from marinade.
Place on rack in roasting pan.
Roast at 400° for 50 to 60 minutes, turning once during cooking time and
basting with marinade occasionally.
Check for doneness by piercing with a fork. Hens should be fork tender
and juices should be clear.
Cut hens in half lenghtwise to serve. |
