Stuffed Cornish Hens
TOTAL TIME: Prep: 45 min. + cooling Bake: 1 hour
YIELD: 2 servings.
With a golden and flavorful stuffing, these tender hens are a special-occasion entree perfect for two. —Wanda Jean Sain, Hickory, North Carolina
Ingredients
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2 tablespoons finely chopped onion
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1/3 cup uncooked long grain rice
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4 tablespoons butter, divided
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3/4 cup water
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1/2 cup condensed cream of celery soup, undiluted
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1 tablespoon lemon juice
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1 teaspoon minced chives
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1 teaspoon dried parsley flakes
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1 teaspoon chicken bouillon granules
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2 Cornish game hens (20 to 24 ounces each)
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Salt and pepper to taste
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1/2 teaspoon dried tarragon
Directions
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1.
In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly. Preheat oven to 375°.
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2.
Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens.
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3.
Cover loosely and bake for 30 minutes. Uncover and bake until a thermometer reads 170° for hens and 165° for stuffing, 30-45 minutes longer, basting frequently with tarragon butter.
Nutrition Facts
1 hen: 1076 calories, 75g fat (29g saturated fat), 415mg cholesterol, 1097mg sodium, 33g carbohydrate (1g sugars, 2g fiber), 63g protein.
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