Instructions: Remove giblets and necks from hens and set aside.

Rinse hens under cold running water, and pat dry. Remove skin, and trim excess fat, split hens in half lengthwise. Set aside.

Heat oil in a saucepan over med. high heat, add giblets and necks. Cook 5 minutes or until very brown. Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil. Cover, reduce heat and simmer 45 minutes.

Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids. Set aside broth mixture.

Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl. Add hen halves, cover and marinate in refrigerator 30 minutes, turning hens occasionally. Remove hens from marinade, reserving marinade.

Coat grill rack (I broiled them-there was too much snow outside to get to the grill!) over medium heat. Cook 15 minutes each side or until juices run clear, basting occasionally with reserved marinade. Set aside, keep warm. Mine took longer under the broiler).

Combine reserved broth mixture and 1/2 cup raspberries in a saucepan, boil until it reduces to 1 cup, about 5 mintues. Strain and discard seeds; return puree to pan. (I made the puree at the same time I did the broth mixture-just left it in a small pan to reheat).

Combine water and cornstarch, stir well and add to puree. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat, stir in parsley,
sugar and salt. Spoon 3 TBS sauce onto individual serving plates, arrange hen on each plate and top with 2 TBS fresh raspberries.

(I made an extra hen for the "hearty" eaters, but didnt need them. The dish is very rich. I served it with a combination of brown and wild rice, steamed asparagus).

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