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Golden Cornish Hens
I clipped this recipe out of a newspaper many years ago, altering it to fit my family's taste, i.e. mainly increasing the amount of both the pineapple and raisins. This is an easy, hearty entree with a nice old-fashioned flavor to fix for the holidays.
6 Servings
Prep: 30 min. Bake: 2 hours
Ingredients
1 package (6 ounces) long grain and wild rice mix
1 can (8 ounces) unsweetened crushed pineapple
1/2 cup raisins
6 Cornish game hens (20 to 24 ounces
each
)
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
Directions
Prepare rice mix according to package directions. Drain pineapple,
reserving juice; set aside. Stir pineapple and raisins into rice.
Just before baking, loosely stuff each hen with 3/4 cup rice mixture;
tie legs together with kitchen string. Place hens, breast side up,
on a rack in a shallow roasting pan. Brush with butter; sprinkle
with salt and pepper.
Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a
thermometer reads 180° for hens and 165° for stuffing.
In a small saucepan, bring honey and reserved pineapple juice to a
boil. Remove from the heat. Baste over hens. Bake 15 minutes longer
or until golden brown. Yield: 6 servings.
Nutrition Facts:
1 serving (1 each) equals 531 calories,
© Taste of Home 2013
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Golden Cornish Hens
(continued)
Nutrition Facts:
27 g fat (9 g saturated fat), 164 mg cholesterol, 611 mg sodium, 45 g carbohydrate, 1 g fiber, 29 g protein.
© Taste of Home 2013