Broiled Cornish Hens With Lemon And Balsamic Vinegar

1. 1

   Preheat the broiler, and adjust the rack to about 4 inches from the heat source.

2. 2

   Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort.

3. 3

   Rub the skin side with olive oil.

4. 4

   Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper.

5. 5

   Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.

6. 6

   Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary.

7. 7

   Turn the birds over, sprinkle with salt and pepper, and return to the heat.

8. 8

   Cook another 10 minutes, or until the skin is nicely browned.

9. 9

   Meanwhile, slice the remaining lemon as thinly as possible.

10. 10

    Lay the lemon slices on the skin, and broil 5 minutes.

11. 11

    The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more.

12. 12

    Drizzle with the balsamic vinegar, garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.