Title: Lemon-ginger cornish hens
 Categories: Poultry
      Yield: 3 Servings
 
MMMMM-------------------MARINATED CORNISH HENS------------------------
      6    Lemons
      2    Inches Fresh Gingerroot,
           Chopped
    1/2 c  Honey
    1/3 c  Cooking Oil
      1    Stalk Lemongrass, split
           Lengthwise
           Salt and Pepper
      3    24 oz Cornish Hens, thawed

MMMMM-----------------------GLAZED ONIONS----------------------------
    1/3 c  Packed Brown Sugar
      2 lb Onions, sliced
           Lemon Slices
 
  Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6
  lemons. In a medium bowl whisk together grated lemon zest, lemon
  juice, ginger, honey and oil. Add lemongrass. Season to taste with
  salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a
  single layer in a large plastic bag set in a shallow roasting pan.
  Pour marinade over hens. Tie bag tightly closed, pressing as much
  marinade as possible up around hens. Refrigerate 12 hours or
  overnight, turning bag once. Roasted Cornish Hens: Preheat oven to
  375=F8F. Drain hens, reserving marinade. Discard lemongrass from
  marinade. Arrange hens skin side up in same baking pan. Pour half the
  marinade over hens. Bake at 375=F8F for 35 minutes. Baste hens with
  pan juices. Continue baking 25 minutes until juices run clear when
  thighs are pierced with a fork.