Marinated Cornish Hens or Chicken
Can use young chickens

Marinade

2 cups white wine vinegar

3/4 cup olive oil

1 shallot, minced

2 tsp. chopped fresh rosemary (or 1 tsp. dry)

1 tsp. dried oregano (or 2 tsp. fresh)

1 T dried parsley(or 2T fresh)

4 Cornish game hens or small split fryers or

salt and pepper to taste

Serves 4

Remove giblet package and wash hens in cold water; pat dry with a paper towel. Cut hens in half and place in a large ziplock bag (or two smaller ones). Divide the marinade over the hens and let sit (turning every few hours to distriubute marinade) for at least 6 hours or overnight.

Season hens with salt and pepper, place on a rack in a flat roasting pan, skin side up. Roast uncovered at 375°F for 50 minutes in a preheated oven. Remove from oven and cool. 

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