Hawaiian Cornish Hens Recipes

Steps:

• Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture., Tuck wings under hens; tie legs together. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter. , Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture., Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture., Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm., Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing.

Steps:

• Preheat oven to 400°F.
• Combine stuffing ingredients in medium bowl.
• Wash and dry hens inside and out.
• Season with salt and pepper, to taste.
• Stuff birds with stuffing.
• Combine all glaze ingredients.
• Brush or rub birds thoroughly with glaze.
• Roast (breast down) in a baking pan at 400F for 45-50 minutes, brushing and basting the birds with glaze and pan juices frequently. Turn birds to brown evenly.
• Add 1 1/2 cups chicken broth to the pan juices and scrape pan well. Add any leftover glaze to this mixture.
• Baste hens.
• Lower oven temp to 325°F Roast for approximately 30 minutes more, or until juices run clear.

Steps:

• Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
• Drain pineapple, reserving juice.
• In a bowl, combine the pineapple, bread cubes, celery and coconut.
• Add 6 Tablespoons butter; toss to coat.
• Loosely stuff hens; tie legs together with kitchen string.
• Place on a rack in a greased shallow roasting pan.
• Place remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.
• Add poultry seasoning and remaining salt to remaining butter.
• Spoon some of the butter mixture over hens.
• Bake, uncovered at 350 degrees for 40 minutes, basting twice with butter mixture.
• Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens.
• Bake reserved stuffing with hens for 30 minutes; baste hens twice.
• Uncover stuffing; baste hens with remaining butter mixture.
• Bake 15-20 minutes longer or until meat themometer reads 185 degrees for hens and 165 degrees for stuffing in hens.
• Remove hens from pan; keep warm.
• Pour drippings into a saucepan; skim fat.
• Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Serve sauce with hens and stuffing.

Steps:

• Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice. , Spoon mixture into four mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°. , In a large saucepan, combine remaining nectar and wine. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice.