Ale Marinated Cornish Hens With Ale Barbecue Sauce Recipe
- 4 x cornish hen
- 1 x 341 ml bottle dry stout or possibly dark ale
- 1 x onion, grated
- 1 lrg clv garlic, chopped
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp grnd cloves
- 1/4 tsp warm pepper sauce
- 2/3 c. minced pitted dates
- 1/3 c. tomato paste
- 2 Tbsp. packed brown sugar
- 2 Tbsp. white wine vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fancy molasses
- With kitchen shears, cut wing tips off hens' wings at first joint.
- Cut along both sides of backbone; press hens to flatten.
- Cut each in half along centre of breastbone.
- Place in large bowl.
- In separate bowl, whisk together stout, onion, garlic, Worcestershire sauce, salt, cloves and warm pepper sauce.
- Pour over hens; turn to distribute marinade proportionately.
- Cover and chill for at least 4 hrs, turning hens occasionally.
- (Make-ahead: Chill for up to 1 day.)
- Remove hens from marinade, reserving marinade.
- Pat hens dry; place skin side up on greased grill over medium heat.
- Close lid and grill for 15 min; turn hens skin side down.
- Reduce heat to medium-low and grill till juices run clear when thigh is pierced with sharp knife, 20 to 30 min, turning occasionally to prevent burning.
- Meanwhile, pour reserved marinade into small saucepan.
- Stir in dates, tomato paste, brown sugar, vinegar, mustard and molasses.
- Bring to boil, stirring often, reduce heat to simmer till sauce is thickened and reduced to 2 c. (500 mL), about 20 min.
- Reserve about half for dipping sauce.
- Brush one side of hens with sauce; turn and grill for about 5 min to glaze.
- Repeat with second side and remaining sauce.
- Grill till crusty and golden, about 5 min.
- Serve with remaining dipping sauce.
cornish hen, stout, onion, garlic, worcestershire sauce, salt, cloves, pepper sauce, dates, tomato paste, brown sugar, white wine vinegar, mustard, fancy molasses
Taken from cookeatshare.com/recipes/ale-marinated-cornish-hens-with-ale-barbecue-sauce-63072 (may not work)