Ingredients

• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons raspberry vinegar
• 1 tablespoon seedless raspberry jam
• 2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon fresh coarse ground black pepper
• 1 pinch ground cloves
• 1 tablespoon canola oil
• 2 (1 lb) Cornish hens

Instructions

1. Combine the broth, vinegar, jam, rosemary, pepper, and cloves in a small saucepan; cook over medium heat, stirring frequently, until the jam has dissolved.

2. Reserve half of the glaze; cover and refrigerate.

3. Add the oil to the remaining half.

4. To spatchcock the hens, with a sharp knife or poultry shears, remove the wings at the first joint.

5. Then remove the backbone and spread the hens open, like a book, skin side down.

6. With a paring knife, cut along each side of the breastbone and pull the white cartilage out, so that the hens lie flat.

7. Prick the hens all over with the tip of a knife; place in a large dish.

8. Brush the glaze-and-oil mixture over the hens. Cover the dish and refrigerate overnight.

9. Spray grill rack with nonstick spray. Prepare grill for medium fire.

10. Place the hens on the grill rack and grill, skin side down, for 10 minutes, moving them to the edge of the grill if they brown too rapidly.

11. With tongs, turn the birds skin side up and grill 15 minutes more.

12. Turn again and grill until a thermometer inserted into thigh reads 180°F, about 5 minutes longer.

13. Remove the skin before eating.

14. Warm the reserved glaze, and serve it with the grilled hens.

15. 4 Points per serving (1/2 hen with 1 tbsp glaze).