Rock Cornish Hens With Wild Rice And Mushroom Stuffing
|Wild rice and mushroom stuffing||1 Cup (16 tbs)|
|Rock cornish hens||7 Pound, frozen (Four 1 3/4 Pound Pieces, Fresh Or Frozen (Thawed))|
|Honey||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Dry vermouth||2 Tablespoon|
|Thyme leaves||1⁄4 Teaspoon|
1. Prepare Wild-Rice-and-Mushroom Stuffing; set aside.
2. Remove giblets and necks from Rock Cornish hens; refrigerate to use in soup another day. With kitchen shears, cut each hen in half. Rinse hens with running cold water; pat dry with paper towels.
3. Preheat oven to 400°F. Carefully loosen skin on each hen half by pushing fingers between skin and meat to form a pocket; spoon some stuffing into each pocket. Place hen halves, cut side down, in 2 large open roasting pans.
4. In small bowl, mix honey, lemon juice, vermouth, salt, and thyme. Brush hen halves with some honey mixture. Place roasting pans on two oven racks. Bake hens about 50 minutes or until fork-tender, basting occasionally with remaining honey mixture and drippings in pan, and switching roasting pans between upper and lower oven racks halfway through roasting time so that hens brown evenly.