Preparation:
Remove giblets and necks from Cornish hens, and set aside.
Rinse hens under cold running water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Set aside.
Heat oil in a saucepan over medium-high heat; add giblets and necks.
Cook 5 minutes or until very brown. Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids. Set aside broth mixture.
Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl. Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally. Remove hens from marinade, reserving marinade.
Coat grill rack with cooking spray; place hen halves on rack over medium heat.
Cook 15 minutes on each side or until juices run clear. basting occasionally with reserved marinade. Set aside, and keep warm.
Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes). Strain and discard seeds; return puree to pan.
Combine water and cornstarch; stir well, and add to puree. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in parsley, sugar, and salt. Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries. Yield: 4 servings. |
