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1
Debone hens, beginning at top of bird along either side of breast bone.
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2
Using a sharp knife, work your way down each side of carcass trying to remove as much meat from bone as possible, to make 2 halves.
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3
Leave in leg and wing bones, but discard carcass (or save for stock).
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4
In a shallow nonreactive container large enough to hold both halves of hen combine honey, allspice, orange juice and zest, olive oil, and salt and pepper.
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5
Add cornish hen halves, turning to coat; meat should be completely covered with marinade.
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6
Refrigerate for 2 hours, turning once.
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7
Preheat grill for 30 minutes.
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8
When it is medium-hot, place cornish hen halves on grill, skin side down, for 8 minutes.
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9
Watch carefully -- it can burn easily because of honey in marinade.
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10
When first side is browned, turn and move halves to a cooler section of grill.
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11
Finish cooking about 12 minutes more, or until meat is no longer pink when you make a small slit down to the bone.
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12
Serve with sweet potatoes (recipe follows).
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13
Prick sweet potatoes several times with a fork and roast at 350 degrees for 45 minutes or until tender.
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14
As soon as you are able, using a potholder or kitchen towel, peel potatoes and add to work bowl of a food processor.
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15
Process until smooth.
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16
Add butter, sugar, cream and bourbon.
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17
Process to incorporate everything.
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18
Season to taste.
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19
If you wish, shape sweet potatoes into quenelles before serving.
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20
Garnish with chives, sprinkling them all over plate.
