Roast Rock Cornish Game Hens
|Wild rice stuffing||1 Cup (16 tbs)|
|Cornish game hens||8 Pound (8 Birds, About 1 Pound Each)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted|
Prepare stuffing and set aside.
Clean, rinse, and pat game hens dry with absorbent paper.
Rub cavities of the hens with the salt.
Lightly fill body cavities with the stuffing.
To close body cavities, sew or skewer and lace with cord.
Fasten neck skin to backs and wings to bodies with skewers.
Place game hens, breast up, on rack in roasting pan.
Brush each hen with butter (about 1 tablespoon).
Roast, uncovered, at 350Â°F; frequently baste hens during roasting period with drippings from roasting pan.
Roast 1 to 1 1/2 hours, or until hens test done.
To test for doneness, move leg gently by grasping end bone; drumstick-thigh joint moves easily when hens are done.
Remove skewers, if used.
Transfer hens to a heated serving platter and garnish with sprigs of watercress, or as desired.