INGREDIENTS
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•3 Cornish Hens (Mine were 20 oz each)
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•1 1/2 tsp. kosher salt
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•2 tsp. dried thyme
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•2 tsp. dried oregano
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• 1/2 tsp. fennel pollen or ground fennel seeds
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• 1/4 tsp. fresh ground black pepper
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•1 lemon, cut into 9 slices
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• 1/4 cup Pernod or white wine
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• 1/4 cup orange juice