Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Cornish hens [1 3/4 lb ea]
6 Fresh rosemary sprigs
2 tb Butter, melted
2 tb Lemon juice
1 pn Salt
1 pn Pepper

--------------------------STUFFING-------------------------------
1 c Wild rice
1 tb Butter
2 c Mushrooms, halved
1 Onion, chopped
1 1/2 ts Dried savory
1/2 ts Salt
1/2 ts Pepper

Stuffing:

Rinse rice.

In saucepan, bring 3C water to boil; stir in rice. Return to boil;
cover, reduce heat and simmer for 45 minutes or until tender. Drain;
place in bowl.

In skillet, melt butter over medium-high heat; cook mushrooms, onion
and savory for 3 minutes. Stir into rice along with salt and pepper;
let cool.

Rinse hens; pat dry. Stuff cavities; tie wings and legs with string.
Place on rack in roasting pan, leaving 2 inches between each. Tuck
half of a rosemary sprig under each leg and wing. Stir butter with
lemon juice; brush half over hens.

Sprinkle with salt and pepper and roast in 375F 190C oven, basting
with remaining butter mixture, for 1-1/2 hours or until juices run
clear when hens are pierced.

Remove trussing; cut in half along backbone. Serve, stuffing side
down.

Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g
carbohydrate, excellent source of iron.

Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM
recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston
Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee
and/or tea

Source: Canadian Living [magazine] Feb/96
[-=PAM=-] PA_Meadows#msn.com

Browse by categories