Broiled Cornish Hens with Lemon and Balsamic Vinegar
- 2 Cornish hens or 1 chicken
- Salt and freshly ground black pepper
- 2 lemons
- 2 teaspoons balsamic vinegar, or to taste
- Chopped parsley for garnish
Instructions:
All sourness is not the same, as this simple preparation of broiled Cornish hens with lemon and vinegar demonstrates.
- Preheat the broiler and adjust the rack so that it is about 4 inches from the heat source. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one of the lemons as thinly as you can and lay the slices on the birds.
- Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on this side; rotate the pan in the oven if necessary. Turn the birds, sprinkle with salt and pepper, and return to the broiler. Cook for another 10 minutes, or until the skin of the birds is nicely browned. Meanwhile, slice the remaining lemon as you did the first.
- Lay the lemon slices on the birds’ skin side and return to the broiler. Broil for another 5 minutes, by which time the lemons will be slightly browned and the meat cooked through; if it isn’t, broil for an additional couple of minutes. Drizzle with the balsamic vinegar, garnish with parsley and serve.