Asian Rock Cornish Hens Recipe

• 4 x Rock Cornish Hens, (1-1 1/4 lbs. each)
• 1/3 c. Minced onion
• 1/3 c. Minced celery
• 2 Tbsp. Butter or possibly Margerine
• 1 c. Uncooked regular rice
• 1 can (13.25 ounce) Chicken broth
• 1 can (8 ounce) Crushed pineapple, liquid removed Melted butter or possibly margarine
• 1/3 c. Sugar
• 1 tsp Cornstarch
• 1/3 c. Soy Sauce
• 1/4 tsp Ginger

1. Thaw hens.
2. Heat oven to 350F.
3. Wash hens and pat dry.
4. In medium skillet, cook and stir onion and celery in 2 talespoons butter or possibly margarine till onion is tender.
5. Stir in rice and chicken broth.
6. Heat to boiling, stirring occasionally.
7. Reduce heat; cover tightly and simmer over low heat about 20 min or possibly till al liquid is absorbed.
8. Stir in pineapple.
9. Stuff hens lightly with rice mix; fasten openings with skewers and lace shut with string.
10. Place hens breast side up on rack in open shallow roasting pan; brush with melted butter or possibly margarine.
11. Don't add in water.
12. Don't cover.
13. Roast 1 1/4-1 1/2 hrs, brushing often with melted butter or possibly margarine.
14. While hens roast, stir together sugar and cornstarch in small saucepan.
15. Stir in soy sauce and ginger.
16. Cook over medium heat, stirring constantly, till mix thickens and boils.
17. Boil and stir one minute.
18. Cold.
19. Brush hens with soy mix.
20. Roast 20 min longer, brushing hens again with soy mix.
21. Place on hot platter; pour remaining sauce over hens and serve separately.

cornish hens, onion, celery, butter, regular rice, chicken broth, pineapple, sugar, cornstarch, soy sauce, ginger

Taken from cookeatshare.com/recipes/asian-rock-cornish-hens-70523 (may not work)