Roast Rock Cornish Hens With Wild Rice Stuffing
|Rock cornish hens||6 Pound, thawed (6 whole, 1 pound each)|
|Wild rice stuffing||2 Cup (32 tbs) (1 recipe)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Blanched almonds||2 Tablespoon|
|Golden raisin||3⁄4 Cup (12 tbs)|
Season birds inside with salt and mono-sodium glutamate.
Skewer neck skin to back.
Fill each bird with about 1/4 cup stuffing; insert a flap of foil to close opening.
Tie or skewer wings to body; tie legs to tail.
Mount birds crosswise on spit, alternating front-back, front-back, and using a long holding fork.
Brush with mixture of soy and melted butter.
Attach spit and turn on motor (have slow coals at back of firebox, and a drip pan under birds).
Roast over coals about 1 hour or till tender, basting frequently with soy-butter mixture.
Wild-rice Stuffing: Wash 1/3 CUP wild rice; cook in boiling salted water till tender, according to package directions; drain.
Add 2 tablespoons soft butter or margarine, 2 tablespoons blanched almonds, slivered and toasted, 34 cup golden raisins, 1/2 teaspoon sage, and salt to taste.