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    Roast Game Hens with Pineapple Glaze

    Source: Bon Appetit-10/00

    List of Ingredients

    • 2 (1 3/4 pound) Cornish game hens, giblets removed
    • 2 tablespoons (1/4 stick) butter, melted
    • 1 (8 ounce) can crushed pineapple in juice, drained
    • 1/2 cup pure maple syrup
    • 1/4 cup fresh lemon juice
    • 3 tablespoons Dijon mustard
    • 1 tablespoon soy sauce
    • chopped fresh parsley


    1. Preheat oven to 350 degrees F. Arrange hens, breast side up, in a 13 x 9-inch metal baking pan. Brush hens with butter and sprinkle with salt and pepper. Bake uncovered 25 minutes.

    2. Meanwhile, whisk pineapple, syrup, lemon juice, mustard and soy sauce in medium saucepan to combine. Baste hens with some of the pineapple mixture. Continue roasting until meat thermometer reads 180 degrees, basting occasionally with more pineapple mixture, about 45 minutes.

    3. Transfer hens to serving platter. Tent with foil to keep warm. Scrape pan juices into remaining pineapple mixture. Bring to a boil. Reduce heat to medium and simmer until sauce is reduced to 2/3 cup, stirring occasionally, about 8 minutes. Sprinkle hens with chopped parsley. Serve hens warm, passing pineapple sauce separately.




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