Roasted Cornish Hens with Rice Stuffing

Amy Herald

By
@Meave

This is one of my favorite ways to do cornish hens. Hope you all enjoy it!


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Comments:

Serves:

4

Prep:

30 Min

Cook:

2 Hr 20 Min

Method:

Roast

Ingredients

1 small
onion, finely chopped
2/3 c
uncooked regular rice
1/4 c
butter, melted
2 Tbsp
lemon juice
1 can(s)
cream of chicken soup, undiluted
2 tsp
chives, dried
2 tsp
parsley flakes
1 1/2 c
water
2 tsp
chicken soup base
4
(1-1 1/4 lb.) cornish hens
salt & pepper to taste
melted butter for basting

Directions Step-By-Step

1
Saute onion and rice in 1/4 cup butter, 5 minutes or until onion is transparent and rice is golden. Add lemon juice, soup, chives, parsley, water and bouillon cube and bring to a boil. cover , reduce heat to medium low and cook for 25 minutes.
2
Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry; sprinkle cavities with salt and pepper.
3
Stuff hens with rice mixture and close cavities. Secure with wooden picks and/or baking twine.
4
Brush hens with melted butter. Cover and bake at 375 for 45 minutes. Uncover and bake 1 hour and 15 minutes, basting frequently with butter. Yield 4 servings.

About this Recipe

Main Ingredient: Chicken
Regional Style: American