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Roast Rock Cornish Hens With Wild Rice Stuffing

Barbecue.Master's picture
Ingredients
  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)
  Sage 1⁄2 Teaspoon
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Interest: 
Healthy

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