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Rock Cornish Hens
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Source: Helen's Cook Book
Ingredients
1/3 Cups Celery, chopped
1 Cup Rice, uncooked
1 Can Pineapple, 8-3/4 Oz.
crushed and drained.
1 Tsp Cornstarch
1/8 Tsp. M.S.G.
1/3 Cup Onion, chopped
2 T. Butter
1 Can Chicken Broth (13-3/4 Oz.)
Melted Butter
1/3 Cup Sugar
1/3 Cup Soya Sauce
1/4 Tsp. Ginger
, coo
Method
Thaw hens if frozedn.. Heat over to 350 Degrees F. In a medium fry pan,
cook and stir onions and celery in 2T. butter until the onion is tender.
Stir in rice and chicken broth. Heat to boiling, stirring occasionally.
Reduce heat, cover tightly and simmer for about 20 minutes, until
liquid is absorbed. Stir in pineapple. Stuff hens lightly with rice mixture
and fasten openings with skewers. Place hens breast side up on rack
in open shallow roasting pan. Brush with melted butter. Do not add
water. Do not cover. Roast for 1-1/2 hours, brushing often with melted
butter. While hens roast, sitr to-gether sugar and cornstarch in a
small saucepan. Stir in soya sauce, MSG and ginger. Cook over
medium heat until thickened.
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