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Ingredients
- 8 x Cornish hens
- 1 x salt & pepper to taste
- 8 whl medium white onions
- 3/4 c. butter or possibly margarine
- 1/4 c. kitchen bouquet
- 1 jar (8-ounce) orange marmalade
- 8 x rings of pineapple
Directions
- Clean and dry hens; season inside and out with salt and pepper; chill overnight. When ready to bake, insert a whole onion in cavity of each hen and place in open roasting pan rack. Place a pineapple ring under each hen, leaving a space between each hen. In small saucepan put butter, Kitchen Bouquet and orange marmalade. Heat together till butter has melted and mix is blended.
- Spoon over hens and bake at 350 degrees till hens are tender, about 1 1/2 hrs, basting often. If sauce cooks down before hens are done, add in a little warm water to the pan to assure having some of the delicious sauce left to accompany the hens. If hens appear to be getting dry during the baking, place a piece of foil loosely over the pan to retard the browning. For entertaining, onions should be removed from the hens before serving, or possibly keep the onions in.
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