Cranberry Orange Cornish Hens
|Brown and wild rice mix||5 Ounce (1 Package)|
|Cornish hens with livers||3 Pound (Two 1 1/2 Pounds Each Birds)|
|Butter/Margarine||1 Tablespoon (Unsalted)|
|White button mushrooms||8 Ounce, thinly sliced to make 3 cups|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chicken stock/Low sodium chicken broth||1 3⁄4 Cup (28 tbs)|
|Cranberries||3⁄4 Cup (12 tbs) (Fresh Or Frozen)|
|Grated orange rind||1 Tablespoon|
|Black pepper||1 Teaspoon|
|Orange juice||2 Tablespoon|
1. Preheat the oven to 450°F. Cook the rice mix according to the package directions and drain. Meanwhile, coarsely chop the livers. In a 12-inch nonstick skillet, melt the butter over moderately high heat. Add the mushrooms, onion, and celery and saute for 8 minutes or until tender. Add the livers and saute 2 minutes more or until no longer pink. Transfer to a large bowl.
2. To the bowl, add the rice, 1 cup of the stock, the cranberries, orange rind, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt; toss to mix well. Stuff the hens and truss. Wrap extra stuffing in foil. In a cup, prepare a basting sauce by whisking the honey and orange juice.
3. Roast the hens on a rack in a large open roasting pan for 15 minutes. Lower the oven temperature to 350°F; roast, basting frequently with the sauce, for 45 minutes or until the juices run clear when a thigh is pricked with a fork. Bake extra stuffing during the last 30 minutes. Transfer the hens to a warm platter, sprinkle with the remaining 1/2 teaspoon of pepper and 1/4 teaspoon of salt, and surround with extra stuffing. Cover loosely with foil; let stand for 10 minutes.
4. Meanwhile, -whisk the remaining 3/4 cup of stock into the roasting pan; bring to a boil over moderate heat. Boil, uncovered, for 3 minutes; strain into a gravy boat. Remove the strings, cut the hens in half, and serve with the stuffing, gravy, and steamed asparagus.