Broiled Rock Cornish Hen
|Frozen rock cornish hen||1|
|Lemon juice||1 Tablespoon|
|Canned pineapple slices||8 Ounce|
|Brown sugar||1 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
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.