Ingredients

• 4 Cornish hens
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil
• 1/3 cup finely chopped shallot
• 1/4 cup finely chopped parsley
• 2 tablespoons lemon juice
• 1 teaspoon tarragon, crushed
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon grated lemon peel
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 2 teaspoons sugar
• 3 tablespoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped parsley
• 1 garlic clove, minced
• 2 large tomatoes, sliced
• 1 small onion, sliced

Instructions

1. Place each hen breast-side up; with poultry shears, starting at body cavity, cut straight along one side of breast-bone to neck cavity. Spreading hen open, cut along one side of back-bone to make two halves. Cut along other side of bone to remove bone; discard backbones. Wash and pat dry. Place in shallow glass baking dish. Sprinkle with salt and pepper. Stir together next 7 ingredients. Drizzle mixture over hens, turning until evenly coated. Cover and marinate 1 hour at room temperature.

2. Preheat broiler. Drain hens from marinade. Place hens on rack of broiler pan, skin-side down. Broil 6" from heat source 8 minutes. Turn hens; brush with butter. Sprinkle each with 1/4 teaspoon of the sugar. Broil 8-10 minutes longer until golden brown. Turn off broilerb and leave hens in oven 5 minutes. Arrange on serving platter.

3. Tomato Salad: In a large bowl, blend together first 5 ingredients. Toss with vegetables.