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Correo Electrónico
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Ingredientes
- 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
Direcciones
- Thaw hens. Heat oven to 350F. Wash hens and pat dry. In medium skillet, cook and stir onion and celery in 2 talespoons butter or possibly margarine till onion is tender. Stir in rice and chicken broth. Heat to boiling, stirring occasionally. Reduce heat; cover tightly and simmer over low heat about 20 min or possibly till al liquid is absorbed. Stir in pineapple.
- Stuff hens lightly with rice mix; fasten openings with skewers and lace shut with string. Place hens breast side up on rack in open shallow roasting pan; brush with melted butter or possibly margarine. Don't add in water. Don't cover. Roast 1 1/4-1 1/2 hrs, brushing often with melted butter or possibly margarine.
- While hens roast, stir together sugar and cornstarch in small saucepan.
- Stir in soy sauce and ginger. Cook over medium heat, stirring constantly, till mix thickens and boils. Boil and stir one minute. Cold.
- Brush hens with soy mix. Roast 20 min longer, brushing hens again with soy mix. Place on hot platter; pour remaining sauce over hens and serve separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 55 | 15% |
| Total Fat 6.27g | 8% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1403mg | 58% |
| Potassium 283mg | 8% |
| Total Carbs 70.45g | 19% |
| Dietary Fiber 2.0g | 7% |
| Sugars 28.45g | 19% |
| Protein 6.08g | 10% |
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