Pineapple glazed Cornish game hens

That was our Thanksgiving meal 2008 and it turned out really delicious. Cornish hens are really small, you can count one for each person, which is kind of fun, to have your own whole chicken.

You need:

4 cornish hens (or as many persons as you are)

salt and pepper

1/2 cup melted butter

1 can pineapple slices

1 cup chicken broth

1/2 tsp ground ginger

2 tsp sugar

2 tsp cornstarch

wash and dry chicken inside and out. cut off overlapping fat on neck and bottom of the hens. Season cavity with Salt and pepper. Place hens in a large shallow roasting pan, breast side up.

Brush cornish hens with half of the butter.

Drain pinapple, reserving the juice. Add enough water to juice to make 1 cup of liquid. Combine 1/2 cup of the pineapple liquid with chicken broth. Pour over the hens. Bake at 350 F for 50 to 60 min, bastin serveral times (every 10 to 15 min) with remaining butter and pan drippings.

Place 2 pineapple slices on top of each hen (I had only pieces but that works as well) .

Combine sugar, ginger, cornstarch and remaining pineapple liquid, spoon and brush it over the hens. Bake at 400 F for 15 min longer.
Just as a hint: if you think at the end of the baking time the hens are a little bit to pale for you, you can use your roasting function to brown it a little bit, but you should watch it carefully because they burn really easy... (but still taste good LOL)

And a second advice: When you clean you dishes after the meal, don't drop your super expensive baking stone in the sink... it will break (for my luck I still have a warranty on it)