Roasted Cornish Hens with Rice Stuffing
Ingredients
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1 smallonion, finely chopped
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2/3 cuncooked regular rice
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1/4 cbutter, melted
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2 Tbsplemon juice
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1 can(s)cream of chicken soup, undiluted
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2 tspchives, dried
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2 tspparsley flakes
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1 1/2 cwater
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2 tspchicken soup base
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4(1-1 1/4 lb.) cornish hens
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·salt & pepper to taste
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·melted butter for basting
How to Make Roasted Cornish Hens with Rice Stuffing
- 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.
- Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry; sprinkle cavities with salt and pepper.
- Stuff hens with rice mixture and close cavities. Secure with wooden picks and/or baking twine.
- 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.
