Glazed Cornish Hens with Pecan-Rice Stuffing

Name: Glazed Cornish Hens with Pecan-Rice Stuffing
Prep time: 60 min
Cook time: 1 h 25 min
Total time: 2 h 25 min
Yield: 8 servings.
Ingredients: 8 Cornish game hens (20 to 24 ounces each); 1/4 cup butter, softened; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups unsweetened apple juice; 1 tablespoon honey; 1 tablespoon Dijon mustard; PECAN RICE:; 2 tablespoons butter; 1-1/2 cups uncooked long grain rice; 2 teaspoons ground cumin; 1 teaspoon curry powder; 4 cups reduced-sodium chicken broth; 1 cup chopped pecans, toasted; 3 green onions, thinly sliced; 1/2 cup golden raisins

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario

Ingredients

8 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups unsweetened apple juice
1 tablespoon honey
1 tablespoon Dijon mustard
PECAN RICE:
2 tablespoons butter
1-1/2 cups uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon curry powder
4 cups reduced-sodium chicken broth
1 cup chopped pecans, toasted
3 green onions, thinly sliced
1/2 cup golden raisins

Directions

Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan.
Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving.
Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly.
For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins.
Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.

Test Kitchen Tips

If all eight hens won't fit in your shallow roasting pan, you can bake them on two 15x10x1-inch baking pans with wire racks. Rotate the baking pans occasionally to make sure the hens cook evenly.

Stuffing the hens with spiced rice is another option. If you'd like to serve it on the side, prep and cook it about 30 minutes before you're ready to eat.

Originally published as Glazed Cornish Hens with Pecan-Rice Stuffing in Taste of Home Christmas Annual 2012