Preparation / Directions:
Remove Giblets From Hens and Discard; Rinse Hens. Split Hens Lengthwiseusing
Poultry Shears. Place in A 13 X 9 X 2 Inch Glass Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules and Soy Sauce in A
Small Saucepan. Bring To A Boil, Reduce Heat and Simmer 10 Min. Pourover
Hens. Cover and Chill About 8 Hours. Remove Hens From Orange Juice Marinade,
Reserving Marinade. Grill Over Medium Coals 15 Min. On Each Side OR Until
Done, Basting Frequently With Reserved Marinade.
Serve With Grilled Vegetable Kabobs and Carrot Vichyssoise (Fat 2.8. Chol.
48.)
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