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Cornish Hens With Raisin Stuffing

world.chef's picture
  Cornish hens 6 Pound (4 Hens, 1 To 1 1/2 Pound Each)
  Salt To Taste
  Grapevine leaves 16 (Preserved In Brine)
  Dark raisins 2⁄3 Cup (10.67 tbs)
  Brandy 1⁄3 Cup (5.33 tbs)
  Cooked long grain rice 3⁄4 Cup (12 tbs)
  Finely chopped carrot 1 1⁄4 Cup (20 tbs)
  Finely chopped celery 1 1⁄4 Cup (20 tbs)
  Cinnamon 1⁄2 Teaspoon
  Clarified butter 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Brandy 1⁄2 Cup (8 tbs)

Rinse hens and pat dry; sprinkle lightly with salt.
Soak grapevine leaves in cold water 20 minutes.
Pat dry.
Set aside.
Simmer raisins in brandy 15 minutes; remove from heat and let stand 15 minutes.
Stir in rice, carrot, celery, cinnamon, clarified butter, 1/4 teaspoon salt, and the pepper.
Spoon stuffing lightly into cavities of hens.
Place hens on rack in a roasting pan.
Cover breasts with grapevine leaves.
Roast in a 325°F oven 11/4 to 1 1/2 hours, or until hens are tender.
Baste with brandy during last 1/2 hour of roasting.
Let hens stand 15 minutes before serving.
Remove grapevine leaves.

Recipe Summary

Main Dish

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