Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear
and thermometer inserted in breast registers 185°F (approximately 55 to 60 minutes).
Brush hens
with cup of sauce during last 20 minutes of cooking.
Open rotisserie door. Grasp end of spit and basket with pot holders and place on a
heatproof work surface. Remove hens to a warm platter to serve. Heat the reserved
sauce and serve with hens. Refrigerate leftovers.
HONEY-LEMON GLAZED HENS
WITH PECAN
STUFFING
2 servings
2 Tyson-Rock Cornish game hens (3
l/2
to 4 Ibs. for two)
3 cups cornbread stuffing, prepared according to package directions, divided
1
l/2
cups chopped pecans
l/4
cup lemon juice
2 tablespoons honey
If
frozen, place hens in refrigerator 24 hours to defrost or use microwave.
Rinse hens in cold running water. Drain, pat dry inside and out with paper towel.
Combine-stuffing and pecans. Reserve 2 cups mixture in refrigerator until ready to heat.
Divide remaining mixture; stuff hens.
Combine lemon juice and honey.
Spray inside of rotisserie basket with nonstick vegetable cooking spray; place on spit
and fit unit on hub of drip tray. Center one hen on spit with wings downward; center
second hen on spit with wings upward.
Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear
and thermometer inserted in breast registers 185°F (approximately 55 to 60 minutes).
Brush hens with lemon-honey mixture during last 15 minutes of cooking.
Open rotisserie door. Remove rotisserie cover to heatproof surface. Grasp end of spit
and basket with pot holders and place on a heatproof work surface. Remove hens to a
warm platter to serve. Serve with stuffing. Refrigerate leftovers.
Paae 19
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