Stuffed Cornish Hens | Chicken (White And Dark)

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May

2009

I first made this for a special ocassion and my former beau asked me to make this instead of turkey for Thanksgiving. This is such a wonderful dish.

STUFFED CORNISH HENS

2 Cornish hens, about 1-1/2 lbs.

Salt & Pepper to taste

4 tbs. unsalted butter or margarine, melted

1 can (1~1/2 cups) low sodium chicken broth

1/4 cup water

1/2 cup uncooked rice (not instant)

1/3 cup shredded carrot (about 2)

1/4 cup raisins

2 tbs. chopped fresh parsley

1/2 tsp. onion powder

1/2 tsp. salt

1 can or jar chicken gravy

1. Remove giblets and chop finely. In a large saucepan, brown giblets in 1 tbs butter. (This is optional).

2. Add broth, water, rice, carrots, raisins, parsley, onion powder and 1/2 tsp. salt. Bring to a boil, reduce heat to low, cover and simmer 30 minutes or until rice is tender. Stir occasionally.

3. Preheat oven 400F.

4. Rinse the hens in cool water and pat dry inside and out with paper towel. Season cavities with salt and pepper. Fill cavities loosely with the stuffing mixture. Any leftover stuffing can be patted into a baking dish, covered with foil and baked for about 25 minutes. Fold the wings under and truss the legs with kitchen string. Place hens breast side up in a shallow roasting pan (9x13). Brush breast, legs and wings with remaining butter.

5. Roast at 400F for 1 hour, 15 minutes. Remove hen to a serving platter and cover with foil to keep warm. On the stove top, in the roasting pan, stir the gravy into the pan drippings. Heat over medium heat stirring to loosen the brown bits.

6. Serve one half of a hen per person and stuffing with the gravy and a side dish such as steamed broccoli or a mixed sautéed vegetable mix.

Serves 4

Dae Thompson

Marietta, GA