Honey and spice cornish hens
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cornish game hens (1-1/2 pounds each) | |
| ⅔ | cup | Long grain rice |
| 2 | teaspoons | Instant chicken bouillon granules |
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Ground turmeric |
| ¼ | teaspoon | Ground cinnamon |
| 1 | dash | Ground cloves |
| 1 | dash | Pepper |
| 2 | cups | Water |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Butter |
| ½ | cup | Light raisins |
| ¼ | cup | Chopped walnuts |
| ½ | teaspoon | Salt |
| Cooking oil | ||
| ¼ | cup | Lemon juice (freshly squeezed preferred) |
| 2 | tablespoons | Butter; melted |
Directions
STUFFING
BASTING SAUCE
In a saucepan, combine the rice, bouillon, lemon juice, turmeric, cinnamon, cloves and pepper. Stir in water and bring to a boil. Reduce heat; cover and simmer about 25 minutes or until liquid is absorbed; remove from heat.
Stir in honey, butter, raisins and nuts. Season cavities of hens with salt; lightly stuff with rice mixture; fasten necks closed with toothpicks. Place hens breast side up in a shallow roasting pan. Brush with oil, cover loosely with foil and bake at 375F for 30 minutes. For basting sauce, combine lemon juice and butter. Remove foil and discard; baste hens with lemon butter. Return hens to oven and bake, about 45 minutes longer, basting every 15 minutes, or until done.
Yield: 4 Servings
Source: Lynette Brewer, Fort Wayne, Indiana Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@...> on Oct 31, 1997