You are here

Rock Cornish Hens With Wild Rice And Mushroom Stuffing

Western.Chefs's picture
Rock Cornish Hens With Wild Rice And Mushroom Stuffing is prepared with thawed Rock Cornish hens and wild-rice-and-mushroom stuffing. The combination of honey and lime juice adds a sweet and sour taste to the dish. Set a festive mood for a holiday or any special dinner by serving Rock Cornish Hens With Wild Rice And Mushroom Stuffing and win applauds!
  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (15 votes)