Cornish Hens With Porcini Rice Stuffing Recipe

Summary

MethodMain Ingredient

Ingredients

 Dried porcini1⁄2 Cup (8 tbs)
 Boiling water1⁄2 Cup (8 tbs)
 Chicken stock/Low-sodium broth3 Cup (48 tbs)
 Arborio rice1 Cup (16 tbs)
 Unsalted butter4 Tablespoon (1 Tablespoon Softened)
 Onion1 Small, minced
 Celery rib1 , minced (Plus 1 Tablespoon Minced Celery Leaves)
 Minced celery leaves1 Tablespoon
 Freshly grated parmigiano reggiano cheese1⁄4 Cup (4 tbs)
 Salt To Taste
 Freshly ground pepper To Taste
 Cornish game hens2 1⁄2 Pound (2 Hens, 1 1/4 Pound Each)
 Dry red wine1⁄4 Cup (4 tbs) (Such As Barbera)

Nutrition Facts

Serving size: Complete recipe

Calories 4150 Calories from Fat 2009

% Daily Value*

Total Fat 226 g348.1%

Saturated Fat 83.3 g416.5%

Trans Fat 0 g

Cholesterol 1324.5 mg

Sodium 2391.3 mg99.6%

Total Carbohydrates 278 g92.6%

Dietary Fiber 17 g68.1%

Sugars 32.4 g

Protein 238 g476%

Vitamin A 60% Vitamin C 37.2%

Calcium 23.7% Iron 73.5%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 350°. In a heatproof bowl, cover the dried porcini with the boiling water and let stand until the mushrooms are softened, about 15 minutes.
2. Meanwhile, in a medium saucepan, bring the chicken stock to a boil. Add the rice and simmer over moderate heat until al dente, about 10 minutes. Drain the rice; reserve the cooking broth in a covered container in the refrigerator.
3. In the same pan, melt 3 tablespoons of the butter. Add the onion, celery and celery leaves and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Drain the porcini. Reserving the soaking liquid coarsely chop the porcini, add to the saucepan and cook for 3 minutes. Remove from the heat. Pour in 1/4 cup of the mushroom-soaking liquid; reserve the rest. Stir the rice into the saucepan along with the cheese; season with salt and pepper.
4. Put the Cornish hens in a medium flameproof roasting pan. Stuff the cavities with the porcini-rice mixture; you will have about 1 cup of stuffing left over. Wrap the remaining rice in a foil packet. Spread the 1 tablespoon of softened butter over both hens' breasts and legs and season the hens inside and out with salt and pepper.
5. Roast the hens in the upper third of the oven until they are nicely browned and an instant-read thermometer inserted in the thickest part of a thigh registers 165°, about 1 hour and 20 minutes. Transfer the hens to a platter and let rest in a warm place for 10 minutes. Increase the oven temperature to 400°. Bake the foil packet of stuffing until hot, about 10 minutes.
6. Meanwhile, set the roasting pan over moderately high heat. Add the wine and scrape up the browned bits from the bottom of the pan with a spoon. Add in the reserved rice-cooking broth. Pour in the reserved mushroom-soaking liquid, stopping before you reach the grit at the bottom. Simmer over moderate heat until reduced to 1 cup, 10 minutes. Season the gravy with salt and pepper and pour into a warm gravy boat.
7. Using a sharp, heavy knife, cut the hens in half and arrange on a platter, stuffing side down. Pass the gravy at the table along with the extra rice stuffing.
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