| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Cornish game hens | |
| 4 | Cloves garlic; crushed | |
| 1 | Onion; quartered | |
| Salt and pepper | ||
| 1 | cn | (20-oz) chunk pineapple in juice |
| 1/4 | c | Mango chutney |
| 1 | ts | Tarragon |
| Spicy rice |
INSTRUCTIONS
Preheat oven to 400F. Stuff cavity of each hen with garlic clove and onion quarter. Tie legs with string. Sprinkle with salt and pepper. Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain pineapple, reserving juice. Combeing 2 tablespoons of the reserved juice with mango chutney and tarragon (reserve remaining juice and pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15 minutes longer. Serve with Spicy Rice. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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