Roast Stuffed Cornish Hens
|Long grain and wild rice/1 package wild rice mix, uncooked||1 1⁄3 Cup (21.33 tbs)|
|Margarine||2 Tablespoon (Of Your Choice)|
|Onion||1 Medium, chopped|
|Sage/Thyme / savory / tarragon||1 Teaspoon|
|Cornish hens||84 Ounce (6 In Number, 14 Ounce Each)|
|Margarine||1⁄2 Cup (8 tbs), melted (Of Your Choice)|
|Water||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Orange sections||1 Cup (16 tbs)|
Preheat oven to 350° F.
To make stuffing, cook rice until it is slightly firm.
In a large skillet over medium-high heat, melt 2 tablespoons margarine.
Add chopped onion and saute until browned.
Add rice and sage or other herb; toss gently.
Remove from heat and set aside.
Clean, rinse and dry hens.
Stuff lightly with rice mixture.
Skewer or sew cavities closed.
Brush hens with 1/2 cup melted margarine and place breast-side up on a rack in a shallow pan.
Roast uncovered about 1 hour, basting occasionally with melted margarine.
Remove hens from pan.
Remove rice stuffing and place it in a serving bowl.
Cut hens in half and place on a warm serving platter.
Place roasting pan, with juices, on top of stove over medium-high heat.
Add 1/2 cup water to drippings, stirring to dislodge browned particles from pan.
Add brandy and orange sections.
Cook 2 minutes, stirring constantly.