Broiled Cornish Hens with Lemon and Balsamic Vinegar

All Sourness is all not the same, as this simple preparation of broiled Cornish hens with lemon and vinegar demonstrates. I love the taste of lemon and sometimes grill or broil poultry completely unadorned, finishing it with nothing but fresh lemon juice. But I wanted to develop a dish that would take advantage of the complex flavor of the entire lemon, rind and all, and offset it with another, equally gentle sourness. The result is a crisp-skinned Cornish hen (you could use chicken, of course), topped with nicely browned lemon slices (sweet and tender enough to eat) and drizzled with just enough balsamic vinegar to make you wonder where the extra flavor is coming from. There are no other ingredients, though a garnish of parsley or a hint of rosemary and garlic make nice additions.