Stuffed Cornish Hens Recipe
Try this delicious version of Stuffed Cornish Hens. An easy to prepare hen recipe, Stuffed Cornish Hens is a dish that you would love to talk about with us!
Ingredients
1 1/2 cups cooked parboiled rice (cooked without salt or fat)
2 tablespoons minced fresh parsley
1/2 teaspoon grated lemon rind
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons minced green onion
1/2 teaspoon chicken-flavored bouillon granules
1/4 teaspoon celery seeds
1/4 teaspoon pepper
2 (1 1/4-pound) Cornish hens, completely thawed and skinned
1/2 cup Chablis or other dry white wine
1/4 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon poultry seasoning
1/4 teaspoon chicken-flavored bouillon granules
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Directions
Combine first 8 ingredients in a medium bowl, stirring well; set aside.
Remove giblets from hens; reserve for use in another recipe.
Rinse hens with cold water, and par dry.
Stuff hens with reserved rice mixture.
Close cavities, and secure with wooden picks; truss.
Twist the wing rips behind bocks.
Place hens, breast side down, on a microwave rack.
Place rock inside a 13- x 9- x 2-inch baking dish.
Combine Chablis, water, Worcestershire sauce, poultry seasoning, 1/4 teaspoon bouillon gran- ules, paprika, and garlic powder in a small bowl; pour one-third of mixture over hens.
Cover hens with a tent of waxed paper, microwave at HIGH for 10 minures.
Turn hens breast side up, and give each a half turn on rack.
Pour half of remaining wine mixture over hens.
Cover with waxed paper rent; microwave at HIGH for 3 minutes.
Pour remaining wine mixture over hens; cover with waxed paper tent.
Microwave at HIGH an additional 6 minutes or until juices run clear when hens are pierced with a fork between leg and thigh.
Microwave meat thermometer should register 185° when inserted in meaty area between leg and thigh.
Cover with aluminum foil, and let stand 4 to 6 minutes.
Split hens in half with an electric knife and serve.
Remove giblets from hens; reserve for use in another recipe.
Rinse hens with cold water, and par dry.
Stuff hens with reserved rice mixture.
Close cavities, and secure with wooden picks; truss.
Twist the wing rips behind bocks.
Place hens, breast side down, on a microwave rack.
Place rock inside a 13- x 9- x 2-inch baking dish.
Combine Chablis, water, Worcestershire sauce, poultry seasoning, 1/4 teaspoon bouillon gran- ules, paprika, and garlic powder in a small bowl; pour one-third of mixture over hens.
Cover hens with a tent of waxed paper, microwave at HIGH for 10 minures.
Turn hens breast side up, and give each a half turn on rack.
Pour half of remaining wine mixture over hens.
Cover with waxed paper rent; microwave at HIGH for 3 minutes.
Pour remaining wine mixture over hens; cover with waxed paper tent.
Microwave at HIGH an additional 6 minutes or until juices run clear when hens are pierced with a fork between leg and thigh.
Microwave meat thermometer should register 185° when inserted in meaty area between leg and thigh.
Cover with aluminum foil, and let stand 4 to 6 minutes.
Split hens in half with an electric knife and serve.
Comments
Comments: 2 |
Add a Comment
Anonymous says :
Wow your dish is cooked entirely in the microwave. I will never take cooking advice from someone who cooks with the microwave!! Reheating leftovers is what the microwave is for and even then I try not to use it. It ruins the natural taste of food, gives meats a tough rubbery texture and destroys more nutrients than any other form of cooking. If your going to try to inform people on proper cooking techniques and good recipes please educate yourself first!! But maybe if you don't have the palette to realize why you shouldn't be using a microwave in the first place then your beyond educating. This is disgraceful!!!
Posted on: 6 June 2010 - 5:17pm
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