Cornish Hens With Raisin Stuffing
|Cornish hens||6 Pound (4 Hens, 1 To 1 1/2 Pound Each)|
|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)|
|Clarified butter||1 Tablespoon|
|Brandy||1⁄2 Cup (8 tbs)|
Rinse hens and pat dry; sprinkle lightly with salt.
Soak grapevine leaves in cold water 20 minutes.
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 325Â°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.