Roasted Cornish Hens with Rice Stuffing

Name: Roasted Cornish Hens with Rice Stuffing
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 4
Cuisine: American
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

By Amy Herald
@Meave

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

Rating:

★★★★★ 1 vote5

Comments:

19 Comments

Serves:

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
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How to Make Roasted Cornish Hens with Rice Stuffing

Step-by-Step

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.

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