| 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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