Roast Cornish Game Hens With Pineapple & Shallots |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From June 07' Ladies Home Journal. Looking forward to trying this for a party I'm hosting. Ingredients:
6 cornish hens, cut in half, backbone removed (2 1/4 lbs. each) |
12 small shallots, peeled and quartered |
2 tablespoons olive oil |
2 tablespoons unsalted butter, melted |
1 garlic clove, minced |
2 teaspoons salt |
1 teaspoon fresh ground pepper |
1/2 pineapple, rind cut away and core discarded, cut into 1/2 inch thick slices |
Directions:
1. Preheat oven to 400F and arrange rack in center. Rinse hens and pat dry; arrange, cut side down, on a large rimmed baking sheet. Toss together shallots and oil in a small bowl; arrange around hens. Combine butter and garlic in bowl ; brush hens. Season with salt and pepper. Roast 30 minutes.
2. Preheat broiler and arrange rack 6 inches from heat. Broil hens till golden brown, 5 to 6 minutes. Transfer hens and shallots to a large serving platter.
3. Pour drippings into a bowl. Arrange pineapple slices, in a single layer, on same baking sheet and lightly brush with some drippings (discard remaining drippings). Broil until just starting to brown, 5 to 7 minutes. Arrange on platter with hens; drizzle with pineapple juices from pan.
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