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.)