Stuffed Cornish Hens
|Cornish hens||4 Pound (4 Whole, 1 Pound Each)|
|Almond stuffing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Wash hens and set aside giblets (use however you prefer, but they are best cooked conventionally).
Sprinkle the inside of cavities with salt; fill body and neck cavity with stuffing.
Secure openings with toothpicks or metal skewers.
On each, tie legs together and wings to body with string.
Cover the end of legs with small pieces of foil.
Place inverted saucers or small casserole lids in 2-quart (12 x 7) baking dish to hold hens out of juices.
Place hens, breast side down, on saucers.
Brush with mixture of butter and paprika.
Cook covered with wax paper, 12 minutes.
Turn breast side up and reverse outside edges to inside.
Brush with remainder of butter mixture.
Cook covered with wax paper, 12 minutes or until meat thermometer registers 185° (will increase to 190° during standing).
Let stand covered, 5 to 10 minutes to finish cooking.