Broiled Cornish Hens With Lemon And Balsamic Vinegar

• 2 Cornish hens
• 1 to 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 lemons
• 2 teaspoons balsamic vinegar, or to taste
• Chopped parsley for garnish, optional

1. Preheat the broiler, and adjust the rack to about 4 inches from the heat source.
2. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort.
3. Rub the skin side with olive oil.
4. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper.
5. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.
6. Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary.
7. Turn the birds over, sprinkle with salt and pepper, and return to the heat.
8. Cook another 10 minutes, or until the skin is nicely browned.
9. Meanwhile, slice the remaining lemon as thinly as possible.
10. Lay the lemon slices on the skin, and broil 5 minutes.
11. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more.
12. Drizzle with the balsamic vinegar, garnish with parsley and serve.

cornish hens, extra virgin olive oil, salt, lemons, balsamic vinegar, parsley

Taken from cooking.nytimes.com/recipes/6593 (may not work)