Hawaiian Cornish Hens
- Ready In:
- 2hrs
- Ingredients:
- 19
- Yields:
-
6 Cornish hens
ingredients
- 6 Cornish hens
- salt and pepper, to taste
-
Glaze
- 1 cup honey
- 1⁄2 teaspoon cinnamon
- 3 tablespoons light rum (optional)
- syrup from 1 30 oz can pineapple tidbits
- 1⁄2 cup soy sauce
- 1⁄4 cup plum jam
- 1⁄8 teaspoon garlic powder
- 1 1⁄2 cups chicken broth (for the pan)
-
Stuffing
- 1⁄2 cup chopped macadamia nuts
- 1⁄2 cup white raisins
- 2 mangoes (can be fresh or canned) or 2 peaches, cut into small chunks (can be fresh or canned)
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 30 ounces pineapple tidbits, drained (save juice for glaze)
- 2 tablespoons vinegar
- 2 tablespoons plum jam
- 1⁄8 teaspoon garlic powder
directions
- Preheat oven to 400°F.
- Combine stuffing ingredients in medium bowl.
- Wash and dry hens inside and out.
- Season with salt and pepper, to taste.
- Stuff birds with stuffing.
- Combine all glaze ingredients.
- Brush or rub birds thoroughly with glaze.
- Roast (breast down) in a baking pan at 400F for 45-50 minutes, brushing and basting the birds with glaze and pan juices frequently. Turn birds to brown evenly.
- Add 1 1/2 cups chicken broth to the pan juices and scrape pan well. Add any leftover glaze to this mixture.
- Baste hens.
- Lower oven temp to 325°F Roast for approximately 30 minutes more, or until juices run clear.
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