Categories: Poultry, Chinese 
      Yield: 4 servings 
  
      2    (3 Lb.) Cornish Hens                1 ts Fines Herbes 
    1/2 c  Water                             1/2 ts Chicken Bouillon Granules 
      2 tb Frozen Orange Juice,                2 ts Reduced Sodium Soy Sauce 
           Thawed & Undiluted              
  
  Remove Giblets From Hens & Discard; Rinse Hens.  Split Hens Lengthwiseusing 
  Poultry Shears.  Place in A 13 X 9 X 2 Inch Glass Baking Pan. 
   Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A 
  Small Saucepan.  Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover 
  Hens.  Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade, 
  Reserving Marinade.  Grill Over Medium Coals 15 Min. On Each Side OR Until 
  Done, Basting Frequently With Reserved Marinade. 
   Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol. 
  48.)