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Broiled Rock Cornish Hen

Mormon.Cook's picture
Ingredients
  Frozen rock cornish hen 1
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Lemon juice 1 Tablespoon
  Canned pineapple slices 8 Ounce
  Brown sugar 1 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
Directions

Remove giblets and neck from cavity of hen. Refrigerate for later use. Rinse hen in running water; pat dry with paper towels. With kitchen shears, cut hen in half or have butcher saw frozen hen in half, lengthwise. Sprinkle with salt and pepper. Place halves, skin side down, in broiling pan. Place 1 tablespoon butter in each cavity; pour lemon juice over chicken. Broil hen 5 minutes, then brush with melted butter from cavity. Broil 15 minutes longer. Turn hen, and broil another 15 to 20 minutes, or until drumstick moves easily up and down, brushing with pan drippings once or twice. During last 5 minutes of cooking, arrange pineapple slices around hen. Sprinkle fruit with brown sugar, and broil until golden. Combine rice and parsley. Serve hen on plate with parsley rice and broiled pineapple slices. Spoon pan drippings over hen. This recipe may easily be doubled, tripled, or enlarged to fit a large broiler pan, or more, if desired, since portion size is controlled.

Recipe Summary

Cuisine: 
American
Servings: 
2

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