Grilled Game Hens with Four Herbs

By Jocelyn DashSpecial to CSMS MagazineMixing game hens with herbs is utterly classy. For some time, I have been looking for a recipe to share with the readers of CSMS Magazine. On a trip to New York last week, my husband and I discovered such dazzling dish while dining in one of the glamorized 5th Avenue finest restaurant. Before grilling these small hens, Jonathan Benno, executive chief at Per Se in New York City, butterflies them, cutting out the backbone with kitchen scissors or a sturdy knife so they can be flattened. “It’s the best way on a grill,” he says “You get these nice grill marks, and by the time the chicken’s got good color on both sides, it’s cooked all the way through.”Here are the ingredients:¼ cup extra-virgin oil2 tablespoons fresh lemon juice1 tablespoon finely chopped flat-leaf parsley1 tablespoon finely chopped thyme1 tablespoon finely chopped marjoram1 tablespoon finely chopped rosemary4 Cornish game hens or poussins, backbones removed salt and freshly ground pepper.Light a charcoal grill. In a small bowl, combine the olive oil, lemon juice, chopped flat-leaf parsley, thyme, marjoram and rosemary. Flatten the game hens and season them all over with salt and pepper. Spread the game hens out on a platter, pour the herb mixture over them and turn to coat well.            Grill the game hens over moderately high heat, breast side down, for 10 minutes, or until they are lightly charred. Turn the hens over and grill for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh registered 160 degrees. Transfer the grilled game to a cutting board and let rest for 10 minutes, then cut them in half, separating the breasts from the legs. Arrange the hens on a platter and serve at once.Bon appetit!Comment this article or e-mail it to a friend.Also see Eating Herb could help you fight aging