6 rock Cornish Hens (about 3/4 to 1 lb. ea.) split in half
3 cups fresh or frozen raspberries
1 cup raspberry vinegar
3/4 cup olive oil
2 bay leaves
1 tablespoon dried thyme
Salt and pepper to taste
One day before serving, rinse the birds and pat dry. Place the birds on a shallow baking dish. Combine the raspberries and vinegar in a saucepan. Heat to boiling and boil for 1 minute. Remove from heat. Stir in the oil, bay leaves and thyme. Cool to room temperature. Pour the marinade over the birds and sprinkle with salt and pepper. Marinate overnight in the refrigerator, turning occasionally.
Prepare hot coals for grilling. Remove the birds from the marinade and grill a few inches above the hot coals, basting occasionally with the marinade, until juices run clear when the thickest part of a thigh is pierced. Serve immediately.
Makes 6 servings.