Southern Living Cooking School Fall
1986, p. 19
1
(20-ounce) can pineapple chunks in syrup
1
(10-ounce) jar hot red pepper jelly
4 (1
½-pounds each) Cornish hens, thawed
No-stick
cooking spray
1 medium-size
green pepper, seeded and cut into 1-inch pieces
1
medium-size red pepper, seeded and cut into 1-inch pieces
1
medium-size yellow pepper, seeded and cut into 1-inch pieces
Hot
cooked rice (optional)
Drain pineapple, reserving syrup; set pineapple aside.
Combine ¼ cup reserved syrup and jelly in a saucepan over medium heat, stirring
constantly until jelly melts.
 |
| What a provocative mixture! |
Remove from heat. Set aside.
Place hens, breasts side up, in a roasting pan coated with
cooking spray. Spoon 2 tablespoons pineapple into cavity of each hen.
 |
| If you think it's gross to stuff fruit up what would otherwise be considered a chicken's butt, just bless your lucky stars you don't have to take the giblets out yourself. |
Brush
hens with pepper glaze.
 |
| This is after they've been in the oven a while, but you get the picture. |
Place in a 450F oven; immediately reduce temperature to
350F and bake for 45 minutes, or until tender. During the last 15 minutes of
cooking time, add remaining pineapple and peppers to pan containing hens.
 |
| Yummmmm. |
Brush
with glaze frequently.
 |
| And then voila! (I overdid the legs a little, but the glazed crispy skin sure tasted good.) |
Serve over rice, with additional sauce, if desired.
 |
| My partner made broccoli-cheddar rice for the occasion. |
My Rating: 3/5 "I expected this stuff to make me swoon, but it was actually pretty pedestrian other than the fact that it's cornish hens and you feel all fancy making cornish hens. The meat was nice roasted chicken. (It took us a little longer to cook it than the recipe allowed for, but I suspect that it wasn't as thawed as I thought it was when I put it in.) The veggies were a great, great side. But the glaze just didn't have much pizzazz. There just has to be a more interesting way to make cornish hens."
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