Categories: Poultry 
      Yield: 3 servings 
  
---------------------------MARINATED CORNISH HENS--------------------------- 
      6    Lemons 
      2    Inches Fresh Gingerroot, 
           Chopped 
    1/2 c  Honey 
    1/3 c  Cooking Oil 
      1    Stalk Lemongrass, split 
           Lengthwise 
           Salt and Pepper 
      3    24 oz Cornish Hens, thawed 
 
-------------------------------GLAZED ONIONS------------------------------- 
    1/3 c  Packed Brown Sugar 
      2 lb Onions, sliced 
           Lemon Slices 
  
  Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 
  lemons. In a medium bowl whisk together grated lemon zest, lemon 
  juice, ginger, honey and oil. Add lemongrass. Season to taste with 
  salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a 
  single layer in a large plastic bag set in a shallow roasting pan. 
  Pour marinade over hens. Tie bag tightly closed, pressing as much 
  marinade as possible up around hens. Refrigerate 12 hours or 
  overnight, turning bag once. 
  Roasted Cornish Hens: Preheat oven to 375=F8F. Drain hens, reserving 
  marinade. Discard lemongrass from marinade. Arrange hens skin side up 
  in same baking pan. Pour half the marinade over hens. Bake at 375=F8F 
  for 35 minutes. Baste hens with pan juices. Continue baking 25 
  minutes until juices run clear when thighs are pierced with a fork.