Roast Stuffed Cornish Hens Recipe
Ingredients
| 1 1/3 cups uncooked long grain and wild rice combination, or 1 package wild rice mix, uncooked | ||
| 2 tablespoons acceptable margarine | ||
| Onion | 1 Medium, chopped | |
| 1 teaspoon sage, thyme, savory or tarragon | ||
| 6 Cornish hens (about 14 ounces each) | ||
| 1/2 cup acceptable margarine, melted | ||
| Water | 1/2 Cup (16 tbs) | |
| Brandy | 1/4 Cup (16 tbs) | |
| 1 cup orange sections | ||
Directions
Preheat oven to 350° F.
To make stuffing, cook rice until it is slightly firm.
Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons margarine.
Add chopped onion and saute until browned.
Add rice and sage or other herb; toss gently.
Remove from heat and set aside.
Clean, rinse and dry hens.
Stuff lightly with rice mixture.
Skewer or sew cavities closed.
Brush hens with 1/2 cup melted margarine and place breast-side up on a rack in a shallow pan.
Roast uncovered about 1 hour, basting occasionally with melted margarine.
Remove hens from pan.
Remove rice stuffing and place it in a serving bowl.
Cut hens in half and place on a warm serving platter.
Place roasting pan, with juices, on top of stove over medium-high heat.
Add 1/2 cup water to drippings, stirring to dislodge browned particles from pan.
Add brandy and orange sections.
Cook 2 minutes, stirring constantly.
To make stuffing, cook rice until it is slightly firm.
Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons margarine.
Add chopped onion and saute until browned.
Add rice and sage or other herb; toss gently.
Remove from heat and set aside.
Clean, rinse and dry hens.
Stuff lightly with rice mixture.
Skewer or sew cavities closed.
Brush hens with 1/2 cup melted margarine and place breast-side up on a rack in a shallow pan.
Roast uncovered about 1 hour, basting occasionally with melted margarine.
Remove hens from pan.
Remove rice stuffing and place it in a serving bowl.
Cut hens in half and place on a warm serving platter.
Place roasting pan, with juices, on top of stove over medium-high heat.
Add 1/2 cup water to drippings, stirring to dislodge browned particles from pan.
Add brandy and orange sections.
Cook 2 minutes, stirring constantly.
Chef
