Grilled Cornish Hens With Peach Glaze
Cook and extra hen or 2 season all the same or different, depending upon the taste you will create for rhe second meal.
4 Cornish hens, washed and dried
Kosher salt and freshly ground pepper
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
4 fresh sprigs of rosemary and sage
1 chopped onion
1 fresh peach chopped
1 cup peach jam
5 tablespoons balsamic vinegar
4 tablespoon butter
Rinse 4 Cornish hens and pat dry, sprinkle cavity with salt and pepper. Rub skin with ground rosemary and sage combined with 4 T butter. Tuck additional herbs into cavities along with chopped onion and peach. Skewer legs to body. Grill over medium heat 'til juices run clear, basting every 15 minutes for an hour. Heat peach jam and balsamic vinegar. Liberally brush onto bird in last 15 minutes of cooking. Reserve 1 or 2 for another day.