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Hi Luella,
It was my turn to cook one day and I came up with this one on my own. It comes out so good they keep coming back for more.
Tiny Hens With Calamundin
2 Rock Cornish Game Hens (I like to call them "Tiny Hens")
2-3 dozen calamundins, cut in half
Poultry seasoning
Salt and pepper to taste
Defrost the hens, rinse and pat dry. Reserving about 6 calamundins, rinse and then stuff the hens with them. Go ahead and stuff as many as you can in. Squeeze the juice out of the remaining calamundins and brush the juice over the hens. Take the salt, pepper and poultry seasoning and rub over the outside of the hens.
On the grill: Light the grill and let it get hot. When the grill is ready, put down a layer of heavy-duty aluminum foil and place the calamundin-stuffed hens on top. Grill for about 1 hour, more or less -- check to make sure the chicken juices run clear before removing and serving.
In the oven: Heat the oven to 350 degrees. Put the calamundin-stuffed hens into a heat-proof baking dish -- line with aluminum foil first, for easy clean-up. Place hens in hot oven and let roast for roughly an hour. Start checking the hens at about 50 minutes, to see if the juices run clear. If in doubt, let it cook a little longer.
Once the hens are done, remove from grill/oven and let stand for a few minutes, then remove the stuffed calamundins and dispose of them.
This recipe serves either two or four (it depends on how hungry you are). If you plan to serve 4, take a pair of kitchen shears and cut the hens in half; otherwise enjoy it all!
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