Ingredients
- 1 fines herbes
- 1/2 c water
- 2 tb orange juice (frozen)
- 2 ts sodium soy sauce (reduced)
- 1/2 ts chicken bouillon granules
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.)