Wine Glazed Cornish Hens
|Chopped onion||1⁄4 Cup (4 tbs)|
|Slivered almonds||2 Tablespoon|
|Dry bread cubes||4 Cup (64 tbs)|
|Oranges||2 Medium, peeled and diced|
|Light raisins||1⁄4 Cup (4 tbs)|
|Rock cornish game hens||6 Pound (Six 1 Pound Birds, Ready To Cook)|
|Wine glaze||1⁄2 Cup (8 tbs)|
Cook and stir onion and almonds in butter about 5 minutes.
Toss with dry bread cubes, oranges, raisins, and the salt.
Rinse hens; pat dry with paper toweling.
Season with salt and pepper.
Lightly stuff birds with bread mixture.
Tie legs together; tie legs to tail.
Place hens, breast up, on rack in shallow roasting pan.
Brush with salad oil; cover loosely.
Roast at 375° for 30 minutes.
Uncover; baste with Wine Glaze.
Roast till done, about 1 hour more, basting frequently with the glaze. (When done, drumstick can be twisted easily.)