|
| Cran-Rice Stuffed Cornish Hens 2/3 cup of long grain rice
3 tablespoons of butter
2 cups of water
2 teaspoons of instant chicken bouillon granules
3/4 cup of chopped fresh cranberries
3 tablespoons of sugar
1 teaspoon of grated orange peel
2 tablespoons of orange juice
Four 1 pound ready to cook Rock Cornish game hens
Orange Glaze |
|
In a saucepan cook the rice in butter for 5 minutes, stirring frequently. Stir in water and chicken bouillon granules.
Bring the mixture to boiling. Reduce the heat. Cook, covered, over low heat until the rice is tender, about 20 minutes. Stir in the cranberries, sugar, orange peel and orange juice. Salt cavity of birds. Stuff each with cranberry mixture, push drumsticks under band of skin at tail or tie to tail. Place the birds on rack in shallow roasting pan. Cover the hens loosely with foil and roast at 375ºF. for 30 minutes. Uncover and continue to roast for 1 hour longer, brushing occasionally with Orange Glaze. Orange Glaze: Combine 1/4 cup of orange juice and 3 tablespoons of butter, melted.
Makes 4 servings
|
|