and pepper. Brush sauce liberally over chicken. Grill 5
to 6 inches above medium-hot coals for 8 to 10 minutes on
each side or until cooked through. Remove and slice thinly
on the diagonal. Combine vinegar and mustard in a small
bowl. Slowly whisk in oil. Add red onion and season with
salt and pepper. Place 2 cups spinach and 2 cups cabbage
in a salad bowl. Arrange half of the chicken slices over
top and spoon half of the dressing over all.
GRILLED CORNISH WITH VEGETABLESServes 2
If you want to skip tying the legs together, as called for
in this recipe, the hens won't hold their shape as well and
will look more relaxed. The advantage is that you may feel
more relaxed.
2 fresh Cornish game hens
salt and ground pepper to taste
2 tablespoons butter or margarine
1 medium carrot, cut into thin strips
1 small leek, cut into thin strips
1 rib celery, cut into thin strips
1/4 cup apple juice
1 tablespoon minced fresh parsley
Season hens inside and out with salt and pepper. Tie legs
together and fold wings back. Place each hen on an 18-inch
square of heavy duty aluminum foil. Dot with butter.
Divide vegetables and apple juice among foil pieces. Fold
edges up and seal tightly. Place packets on grill 5 to 6
inches above hot coals. Cook 60 to 70 minutes, turning 2 to
3 times until hens are cooked through. Or bake at 400oF one
hour or until juices run clear with no hint of pink when
thigh is pierced. Open foil packages carefully and