Cart | Track Order | Help

RECIPE SEARCH

Barbecued Cornish Game Hens and Vegetables with Aioli

Print Full

Source: Chicken - Cooking with Style

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  15 Minutes
Total Time:  45 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

2 x 1 lb 14 oz cornish game hens (or baby chickens)

1/2 cup olive oil

1/4 cup lemon juice

2 cloves garlic, crushed

4 green onions, chopped

1 tablespoon chopped fresh thyme

4 thin Oriental (lady finger) eggplants

2 zucchinis

2 yellow squash zucchinis

2 red bell peppers

4 medium red-skinned potatoes

Coarse salt

Freshly ground black pepper

Aioli:

2 egg yolks

1/4 teaspoon salt

2 cloves garlic, crushed

2/3 cup vegetable oil

1/3 cup olive oil

1 tablespoon lemon juice

Barbecued Cornish Game Hens and Vegetables with Aioli Recipe at Cooking.com

DIRECTIONS

Using poultry shears or a sharp knife, cut along either side of the backbones of the chickens. Remove and discard backbones. Place the chickens, breast-side up, on a work surface, and flatten with your hand. Combine the oil, lemon juice, garlic, green onions and thyme and brush the chickens with some of this mixture. Cook on a covered barbecue over a very low heat, for about 30 minutes, or until almost tender, turning once during cooking. (If you do not have a barbecue with a cover for slow cooking, bake the chickens at 375 degrees F for about 30 minutes, or until almost tender. Finish the chickens on a barbecue to brown and produce a smoky flavor.)

AIOLI:

Blend or process the egg yolks, salt and garlic until smooth. Gradually add the oils in a thin stream, with motor running, until the mixture is thick. Transfer to a bowl and stir in the lemon juice.

Thinly slice the eggplants and the zucchinis lengthways. Cut the bell peppers into thick strips; thinly slice the potatoes. Brush the vegetables with some of the oil mixture and barbecue beside the chickens until well browned and tender (about 10 minutes). Drizzle with the remaining oil mixture and serve with salt, pepper and Aioli.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

1267

Fat. Total:

79g

Fiber:

13g

Carbohydrates, Total:

47g

Sodium:

1073mg

% Cal. from Fat:

56%

Cholesterol:

336mg

Protein:

95g

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Easy Peach Cobbler

All-American Potato Salad

Grandma's Potato Salad

Individual Berry Crisps

Apple Cobbler

Sour Cherry-Fruit Slump

See More Popular Recipes »

No-Fuss Cobblers & Crumbles

Al Fresco Potato Salads

Fresh Off the Cob: Corn Salads

Full of Beans: Side Salads

Fried in a Flash: Quick Shrimp Sautes

Chilled-Out Pies

See More Popular Recipe Collections »

chicken

pasta

appetizer

ice cream

casserole

pie

breakfast

shrimp

cake

beef

mexican

salad

See More Popular Keywords »

Shopping Ideas and Offers

Saute Pan with Loop Handle
By All-Clad
$ 194.95
More Info

Nonstick Everyday Pan with Glass Lid
By Calphalon
$ 39.99
More Info

Nonstick Roasting Set
By Calphalon
$ 99.95
More Info

More Related Products »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Try Fine Cooking Magazine for quick, healthy and innovative recipes.