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| Name: | Glazed Cornish Game Hens | Contributor: | Bob Fugate |
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| Description: | Glazed cornish game hens | Posted: | 2003-11-21 |
| Key words: | cornish hens, rice | Category: | Main Dishes |
| ID: | 497 | Updated: | 2006-04-01 22:13:39 |
| Ingredients: | Stuffing:
1/2 c wild rice, cooked in chicken stock 1/2 c brown rice cooked in chicken stock 3 Tbsp butter, divided 1 medium onion, chopped 1/2 lb mushrooms, sliced 1/4 c celery 1/2 c pecans 2 Tbsp chopped fresh parsely 1/4 tsp thyme 1/4 tsp marjoram salt & pepper to taste Currant sauce: 1 Tbsp butter 1/2 c currant jelly 2 Tbsp fresh lemon juice 1/4 c cidar vinigar 1 Tbsp cornstarch (or arrowroot) 1 tsp salt 3 whole cloves |
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| Preparation: | Stuffing:
Combine the rice to cook. When done, add 2 Tbsp of the butter and toss with a fork to fluff. Saute onion, mushrooms and celery in remaining butter. Add to rice and toss remaining ingredients. Stuff birds and truss liightly. Rub skin with butter. Bake @ 350 for 1/2 hour then baste with current sauce every 15 minutes until hens have baked for 1-1/2 hours. Currant sauce: Melt butter and jelly and lemon juice. After jelly has melted, add vinegar, cornstarch, salt and cloves. Cook until thickened. |
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| Notes: | Colorado Cache Cookbook
Junior league of Denver |
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| Equipment: | |||