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Rock Cornish Game Hens With Brown Rice

Chicken.delights's picture
Ingredients
  Cornish game hens 6 , thawed
  Salt To Taste
  Butter/Margarine 1⁄4 Pound
  Rosemary sprig 12
  Dried rosemary 3 Teaspoon
  Chicken broth/Giblet broth / water 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Quick cooking brown rice 2 Cup (32 tbs)
  Butter/Margarine 2 Tablespoon
  Sliced celery 2 Cup (32 tbs)
  Chopped green onions/Shallots 1⁄4 Cup (4 tbs)
  Canned sliced ripe olives 2 1⁄4 Ounce (1 Can)
  Pepper To Taste
Directions

Sprinkle birds inside and out with salt.
In a large frying pan, melt the 1/2 cup butter; add 6 sprigs rosemary (or 1 1/2 teaspoons) and heat 5 minutes.
Remove rosemary with slotted spoon.
Put another sprig rosemary (or 1/4 teaspoon) in cavity of each bird.
Brown on all sides in the butter.
Bring broth to a boil; stir in rice and 2 tablespoons butter.
Reduce heat, cover, and cook 10 minutes.
Add celery and onion and cook 5 minutes more.
Add olives and salt and pepper to taste; turn into shallow baking dish.
Arrange birds on rice; drizzle butter from pan over top; cover with foil.
Bake in a moderate oven (350°) until tender, about 30 minutes; remove foil during last 10 minutes.

Recipe Summary

Method: 
Baked
Ingredient: 
Poultry

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