---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Chinese
       Yield: 4 servings
       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.)