Raspberry Glazed Cornish Hen

For the Hens:

-2 cornished hen's

- 1/2 sticks of butter

- 3 Tablespoon Raspberry Jelly

- Fresh Cilantro

- Pepper, salt

- Fresh Ginger (size of about two thumbs)

- Fresh garlic, about 4 cloves

- Balsamic Vinegar

Wash hens and pat dry.

Mix butter with some salt and pepper, chopped parsley, the raspberry jelly and the vinegar

Carefully pull skin off the hen to form a pocket. Put some of the butter in each pocket and "massage" the chicken to spread it under the skin.

Take a bunch of fresh cilantro, add sliced ginger and stuff into the hen

Tie the hen's legs together and put into roasting pan.

Spice hen with some pepper, salt and garlic

Add to the pan the fresh garlic (open by hitting on it ones with a knife), a few slices of fresh ginger and some white cooking wine (about 1 cup)

For the Glaze:

-1/2 bag of frozen raspberries

- About 1/2 cup of Balsamic

- about 2 quarter sized pieces of ginger, chopped

- 2 Tablespoon Olive Oil

- about 1/4 cup of Raspberry liquor (optional)

Combine ingredients in a small pot and cook on medium-low until raspberries are tender. Push through a strainer, so the seeds are "filtered" out

Brush the chicken generously with glaze and reserve the rest to glaze during baking.

Preheat oven to 380 degrees and bake for 1 hour. over loosely with aluminium foil for the first 30 minutes.

I served with roasted zucchini and asparagus and oven potatoes.