Pineapple Stuffed Rock Cornish Liens Recipe
Ingredients
| 4 1-pound Rock Cornish hens, thawed | ||
| Pineapple chunks | 1 1 pound, drained | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Lemon juice | 2 Tablespoon | |
Directions
Rinse birds; pat dry with paper towels.
Lightly salt cavities.
Stuff birds with pineapple.
Truss birds and tie cavity closed.
Mount crosswise on spit, alternating front-back, front-back.
Do not have birds touching.
Secure with extra long holding forks.
Combine salt, butter, and lemon; brush birds with mixture.
Place on rotisserie over medium coals.
Broil 1 to 1 1/4 hours or till done, brushing birds with lemon butter every 15 minutes.
Lightly salt cavities.
Stuff birds with pineapple.
Truss birds and tie cavity closed.
Mount crosswise on spit, alternating front-back, front-back.
Do not have birds touching.
Secure with extra long holding forks.
Combine salt, butter, and lemon; brush birds with mixture.
Place on rotisserie over medium coals.
Broil 1 to 1 1/4 hours or till done, brushing birds with lemon butter every 15 minutes.
Chef
