2    (3 Lb.) Cornish Hens
1/2 c  Water
2 tb Frozen Orange Juice,
Thawed & Undiluted
1 ts Fines Herbes
1/2 ts Chicken Bouillon Granules
2 ts Reduced Sodium Soy Sauce

Remove Giblets From Hens & Discard; Rinse Hens. Split Hens Lengthwiseusing
Poultry Shears. Place in A 13 X 9 X 2 Inch Glass Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A
Small Saucepan. Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover
Hens. Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade,
Reserving Marinade. Grill Over Medium Coals 15 Min. On Each Side OR Until
Done, Basting Frequently With Reserved Marinade.
Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol.
48.)