Stuffed Cornish Hens
|Cooked parboiled rice||1 1⁄2 Cup (24 tbs)|
|Minced parsley||2 Tablespoon|
|Lemon rind||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Green onion||2 Tablespoon|
|Celery seeds||1⁄4 Teaspoon|
|Cornish hen||2 Pound|
|Chablis/Dry white wine||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Bouillon granules||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
Combine first 8 ingredients in a medium bowl, stirring well; set aside.
Remove giblets from hens; reserve for use in another recipe.
Rinse hens with cold water, and par dry.
Stuff hens with reserved rice mixture.
Close cavities, and secure with wooden picks; truss.
Twist the wing rips behind bocks.
Place hens, breast side down, on a microwave rack.
Place rock inside a 13- x 9- x 2-inch baking dish.
Combine Chablis, water, Worcestershire sauce, poultry seasoning, 1/4 teaspoon bouillon gran- ules, paprika, and garlic powder in a small bowl; pour one-third of mixture over hens.
Cover hens with a tent of waxed paper, microwave at HIGH for 10 minures.
Turn hens breast side up, and give each a half turn on rack.
Pour half of remaining wine mixture over hens.
Cover with waxed paper rent; microwave at HIGH for 3 minutes.
Pour remaining wine mixture over hens; cover with waxed paper tent.
Microwave at HIGH an additional 6 minutes or until juices run clear when hens are pierced with a fork between leg and thigh.
Microwave meat thermometer should register 185Â° when inserted in meaty area between leg and thigh.
Cover with aluminum foil, and let stand 4 to 6 minutes.
Split hens in half with an electric knife and serve.