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Roast Rock Cornish Game Hens With Pine Nut Stuffing Recipe
|Long grain rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs) (Fresh Or Canned)|
|Chopped onions||1 Cup (16 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Chopped parsley||6 Tablespoon|
|Rock cornish game hens||4 Pound (1 Pound Each)|
|Melted butter||4 Tablespoon|
Serving size: Complete recipe
Calories 5987 Calories from Fat 3712
% Daily Value*
Total Fat 418 g642.7%
Saturated Fat 145.2 g726.2%
Trans Fat 0 g
Cholesterol 2137.4 mg
Sodium 7683.4 mg320.1%
Total Carbohydrates 193 g64.4%
Dietary Fiber 8.2 g32.8%
Sugars 17.6 g
Protein 350 g700.8%
Vitamin A 261.6% Vitamin C 239.7%
Calcium 44.3% Iron 146.5%
*Based on a 2000 Calorie diet
Add the rice and stir constantly for 2 to 3 minutes, or until most of the rice has turned milky and opaque.
Do not let it brown.
Then pour in the chicken stock, add the salt and bring the stock to a boil, stirring occasionally.
Cover the pan tightly, reduce the heat to its lowest point and simmer for 18 to 20 minutes, or until the rice has absorbed all the liquid.
Meanwhile, in a small skillet melt the remaining 2 tablespoons of butter and when the foam subsides add the onion.
Cook over moderate heat for 8 to 10 minutes, then add the pine nuts.
Cook 2 or 3 minutes longer, stirring, until the nuts are lightly browned.
In a small mixing bowl combine the cooked rice, the onion, pine nuts and the parsley.
Mix gently but thoroughly.
Taste for seasoning.
Preheat the oven to 400°.
Wash the birds under cold running water, then dry them inside and out with paper towels.
Sprinkle the inside of each bird with 1/2 teaspoon of salt, then pack the cavities loosely with the stuffing; they should be no more than 3/4 full.
Skewer or sew the openings with thread, truss the birds securely and brush them with the melted butter.
Place them on their sides on a rack set in a shallow roasting pan just large enough to hold them.
Roast them in the middle of the oven for 15 minutes, then turn them on the other side and brush them with butter again.
Roast for another 15 minutes.
Turn them breast side up, brush with the remaining butter and salt each bird lightly.
Roast, basting occasionally with the drippings in the bottom of the pan, for 15 to 20 minutes longer, or until the birds are golden brown all over and tender.
Test for doneness by piercing the fleshy part of the thigh with the point of a sharp knife.
The juice that spurts out should be yellow.
If it is pink, roast a few minutes longer.