Big Rock Cornish Hens

Ingredients

• 4 Rock Cornish hens(1 to 1 1/4 pounds each)
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 2 tablespoons butter or margarine
• 1 cup uncooked regular rice
• 1 can (131/4 ounces) chicken broth
• 1 can (83/4 ounces) crushed pineapple, drained
• Melted butter or margarine
• 1/3 cup sugar
• 1 teaspoon cornstarch
• 1/3 cup soy sauce
• 1/8 teaspoon monosodium glutamate
• 1/4 teaspoon ginger

Directions

Thaw hens if frozen. Heat oven to 350. Wash hens and pat dry. In medium skillet, cook and stir onion and celery in 2 tablespoons butter until onio is tender. Stir in rice and chicken broth. Heat to boiling, stirring occasionally. Reduce heat; cover tightly and simmer over low heat about 20 minutes or until all liquid is absorbed. Stir in pineapple. Stuff hens lightly with rice mixture; fasten openings with skewers and lace shut with string. Place hens breast side up on rack in open shallow roasting pan; brush with melted butter. Do not add water. Do not cover. Roast 1 1/2 hours, brushing often with melted butter. While hens roast stir together sugar and cornstarch in small saucepan. Stir in soy sauce, monosodium glutamate and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Brush hens with soy mixture. Roast 20 minutes longer, brushing hens with soy mixture. Place on warm platter; pour remaining sauce over hens or serve separately. 4 servings

Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Big Rock Cornish Hens