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If frozen, place hens in refrigerator 24 hours to defrost
or use microwave.
Rinse defrosted hens in cold running water.
Drain, pat inside and out dry with paper towel.
Combine wine, catsup, mustard, sugar and cornstarch
in small saucepan. Cook over medium heat until boiling,
stirring constantly. Cook 2 minutes or until thickened.
Use 1/2 cup of sauce for basting hens; reserve
remaining sauce.
Spray inside of rotisserie basket with nonstick vegetable
coating spray; place on spit and fit unit on hub of drip
tray. Center one hen on spit with wings downward;
center second hen on spit with wings upward.
Close rotisserie door. Plug in, be certain unit rotates freely.
Cook until juices run clear and thermometer inserted
in breast registers 185°F/85°C (approximately 55 to
60 minutes). Brush hens with half of sauce during
last 20 minutes of cooking.
Open rotisserie door. Grasp end of spit and basket with
pot holders and place on a heatproof work surface.
Remove hens to warm platter to serve. Heat the reserved
half of sauce and serve with hens. Refrigerate leftovers.
14
B-B-Q G
2 Rock Cornish game hens (3-1/2 to 4 lbs. for two)
1 cup red wine
1/2 cup catsup
2 Tbsp. Dijon mustard
2 Tbsp. sugar
2 tsp. cornstarch
C
LAZED
2 Servings
H
ORNISH
ENS
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