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1
Remove giblets and necks from Cornish hens, and set aside.
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2
Rinse hens under cold running water, and pat dry.
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3
Remove skin, and trim excess fat; split hens in half lengthwise.
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4
Set aside.
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5
Heat oil in a saucepan over medium-high heat; add giblets and necks.
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6
Cook 5 minutes or until very brown.
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7
Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil.
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8
Cover, reduce heat, and simmer 45 minutes.
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9
Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids.
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10
Set aside broth mixture.
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11
Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl.
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12
Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.
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13
Remove hens from marinade, reserving marinade.
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14
Coat grill rack with cooking spray; place hen halves on rack over medium heat.
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15
Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
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16
Set aside, and keep warm.
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17
Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes).
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18
Strain and discard seeds; return puree to pan.
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19
Combine water and cornstarch; stir well, and add to puree.
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20
Bring to a boil, and cook 1 minute, stirring constantly.
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21
Remove from heat; stir in parsley, sugar, and salt.
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22
Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.
