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Season cavity of Cornish hens with salt and pepper. Place hens in a large shallow roasting pan, breast side up. Brush Cornish hens with half of the melted butter. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup of liquid. Combine 1/2 cup of the pineapple liquid with chicken broth. Pour over hens. Bake at 350° for 50 to 60 minutes, basting several times (every 10 to 15 minutes) with remaining butter and pan drippings. Place 2 pineapple slices on top of each hen. Combine sugar, ginger, cornstarch, and remaining pineapple liquid. Spoon sauce over Cornish hens. Bake Cornish hens at 400° for 15 minutes longer. Glazed |
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