Oriental Rock Cornish Hens
Source of Recipe
Betty Crocker
Recipe Introduction
A wonderful, elegant meal that is bursting with flavor. This is one of our favorite meals.
List of Ingredients
4 Rock Cornish hens (1 to 1 1/4 pounds each)
1/3 cup chopped onion
1/3 cup chopped celery
2 Tbsp butter or margarine
1 cup uncooked regular rice
1 can (13 3/4 oz) chicken broth
1 can (8 3/4 oz) crushed pineapple, drained
Melted butter or margarine
1/3 cup sugar
1 tsp cornstarch
1/3 cup soy sauce
1/8 tsp msg
1/4 tsp ginger
Recipe
Thaw hens if frozen. Heat oven to 350F. Wash hens and pat dry. In medium skillet, cook and stir onion and celery in 2 Tbsp butter until onion 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 mix; 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, MSG 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 again with soy mixture. Place hens on warm platter; pour remaining sauce over hens or serve separately.
Yield: 4 servings
Note: 1 tsp flour may be substituted for the MSG in case of allergy.
|
|
member logon
