Cornish Game Hens With Apricot Rice Stuffing Recipes

APRICOT-GLAZED CORNISH HENS FOR TWO

Steps:

• Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a thermometer reads 180°. Cover and let stand for 5-10 minutes before serving.

APRICOT GLAZED CORNISH GAME HENS WITH APRICOT RICE STUFFING

Steps:

• For glaze: Put 1/4 cup water, apricot preserve and cinnamon in a microwave safe bowl.
• Microwave on high about 20 seconds.
• Stir to blend.
• If not blending well, microwave another 10 seconds.
• Stir again till smooth.
• For rice: Sauté garlic, celery, onion, apricots in oil about 5 minutes.
• Add brown rice; sauté another 3 minutes.
• Add 2 cups chicken broth and 3-4 tablespoons of glaze sauce.
• Bring to a boil.
• Lower heat to a low simmer.
• Simmer covered 10-15 minutes.
• Add pilaf rice.
• Stir, cover and simmer 15-25 minutes or longer until liquid is absorbed.
• Allow to cool. (This could be done earlier in the day if you see fit).
• For Hens: Preheat oven to 400°F; line a 13 x 9 pan with foil and spray foil with cooking spray.
• Wash hens, remove giblets and pat dry.
• Sprinkle with garlic powder in and out of hens.
• Stuff with rice mixture.
• Brush with glaze mixture.
• To prevent over browning make a foil tent.
• Crease a sheet of foil crosswise through the center to form a tent leave 1-2 inches between top of hens so heat can circulate crimp on sides.
• Bake 30 minutes.
• Remove foil and brush with glaze.
• Bake uncovered until hens are tender and juices run clear, about 40-45 minutes, basting about every 10-15 minutes until glaze is used up.
• 2-4 servings depending on appetite.

CORNISH GAME HENS WITH RICE STUFFING

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
• Preheat oven to 400 degrees F (200 degrees C).
• Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
• Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

CORNISH GAME HENS WITH APRICOT RICE STUFFING

Steps:

• In large skillet, saute the mushrooms, pecans, and onion in 4 tbsp butter until tender. Stir in the rice, apricots, parsley, salt, pepper, and cayenne.
• Spoon about 3/4 cup rice mixture into each hen; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; brush over hens.
• Bake, uncovered, at 350 degrees for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees for hens and 165 degrees for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer.

WILD RICE STUFFED CORNISH HENS

Steps:

• In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed., Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen. , Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes., In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.

CORNISH GAME HENS WITH APRICOT-FIG STUFFING

Steps:

• Hens:.
• Preheat an oven to 400°F
• Rinse the birds and pat dry.
• Rub inside and out with the salt and pepper, then with the sage/thyme and rosemary.
• Discard the herbs or, if you prefer, leave some of them clinging to the skin or tucked under the skin. (This is my preference).
• Stuffing:.
• Place half of the bread chunks in a large bowl mixed with the dried figs and apricots, rosemary, thyme, walnuts, salt and pepper and set aside.
• In a small saucepan over medium heat, melt the butter.
• Add the onion and garlic and sauté until translucent, 4 to 6 minutes.
• Add the boiling water and pour the mixture over the stuffing mixture, turning it to soak all the pieces, about 10 minutes.
• Mix stuffing well with your hands, forming a bit of a 'paste'.
• Remove 1/2 cup of the paste and set aside.
• Add the remainder of the bread chunks to the main stuffing mixture and stir lightly to incorporate.
• Spoon 1/4 to 1/3 cup stuffing into the cavity of each bird. Do not pack the cavities too full.
• Gently slip your fingers between the skin and the meat of the breast to make a pocket, and tuck some of the 'paste' stuffing under the skin and gently massage the breast of the bird to even it out.
• Tie the legs together with kitchen string and tuck the wings under the breasts.
• Place the birds, breast side up, on a rack in a roasting pan and roast for 35 minutes.
• Glaze:.
• In a small saucepan over low heat, combine the jam and vinegar and heat, stirring occasionally, until a syrup forms, 3 to 4 minutes.
• Remove the birds from the oven and, using a pastry brush, coat them with the glaze.
• Return the birds to the oven and roast until the juices run clear when the thickest part of the thigh is pierced with the tip of a knife, about 20 - 30 minutes more.
• Remove the birds from the oven, garnish with rosemary sprigs and serve. Serves 4.