Cornish Hens With Raisin Stuffing Recipe
Ingredients
| 4 Cornish hens (1 to 1 1/2 pounds each) | ||
| Salt | To Taste | |
| 16 grapevine leaves preserved in brine | ||
| Dark raisins | 2/3 Cup (16 tbs) | |
| Brandy | 1/3 Cup (16 tbs) | |
| 3/4 cup cooked long grain rice | ||
| Carrot | 1 1/4 Cup (16 tbs), finley chopped | |
| Celery | 1 1/4 Cup (16 tbs), finley chopped | |
| Cinnamon | 1/2 Teaspoon | |
| Clarified butter | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Brandy | 1/2 Cup (16 tbs) | |
Directions
Rinse hens and pat dry; sprinkle lightly with salt.
Soak grapevine leaves in cold water 20 minutes.
Pat dry.
Set aside.
Simmer raisins in brandy 15 minutes; remove from heat and let stand 15 minutes.
Stir in rice, carrot, celery, cinnamon, clarified butter, 1/4 teaspoon salt, and the pepper.
Spoon stuffing lightly into cavities of hens.
Place hens on rack in a roasting pan.
Cover breasts with grapevine leaves.
Roast in a 325°F oven 11/4 to 1 1/2 hours, or until hens are tender.
Baste with brandy during last 1/2 hour of roasting.
Let hens stand 15 minutes before serving.
Remove grapevine leaves.
Soak grapevine leaves in cold water 20 minutes.
Pat dry.
Set aside.
Simmer raisins in brandy 15 minutes; remove from heat and let stand 15 minutes.
Stir in rice, carrot, celery, cinnamon, clarified butter, 1/4 teaspoon salt, and the pepper.
Spoon stuffing lightly into cavities of hens.
Place hens on rack in a roasting pan.
Cover breasts with grapevine leaves.
Roast in a 325°F oven 11/4 to 1 1/2 hours, or until hens are tender.
Baste with brandy during last 1/2 hour of roasting.
Let hens stand 15 minutes before serving.
Remove grapevine leaves.
Chef
