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CORNISH GAME HENS Recipe

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This recipe for CORNISH GAME HENS, by , is from CHILBERG FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DEBBIE CHILBERG

Category:
Category:

Ingredients:  
Ingredients:  
2 ONE POUND CORNISH GAME HENS
SALT
PEPPER
2 TABLESPOONS SLIVERED ALMONDS
2 TABLESPOONS ONIONS, FINELY CHOPPED
1/3 CUP UNCOOKED LONG GRAIN RICE
3 TABLESPOONS BUTTER
1 CUP WATER
1 CHICKEN BOULLION CUBE
1 TEASPOON LEMON JUICE
1/2 TEASPOON SALT
1 THREE OUNCE CAN CHOPPED MUSHROOMS, DRAINED (1/4 CUP)

Directions:
Directions:
SEASON GAME HENS INSIDE & OUT WITH SALT & PEPPER. IN SMALL SAUCE PAN COOK ALMONDS, ONION & RICE IN BUTTER FOR 5-10 MINUTES, STIRRING FREQUENTLY. ADD WATER, BOUILLION CUBE, LEMON JUICE & SALT. BRING MIXTURE TO A BOIL, WITH RICE, STIRRING TO DISSOLVE BOUILLION CUBE REDUCTION. COVER & COOK SLOWLY FOR ABOUT 20-25 MINUTES, OR UNTIL LIQUID IS ABSORBED & RICE IS FLUFFY. STIR IN DRAINED MUSHROOMS.

LIGHTLY STUFF BIRDS WITH RICE MIXTURE. PLACE BREAST SIDE UP ON RACK, IN SHALLOW BAKING PAN. BRUSH WITH MELTED BUTTER. ROAST, COVERED IN 400 DEGREE OVEN FOR 30 MINUTES. UNCOVER & ROAST FOR ONE HOUR LONGER OR UNTIL DRUM STICKS CAN BE TWISTED EASILY IN SOCKET BRUSH BIRDS WITH MELTED BUTTER DURING LAST 15 MINUTES OF ROASTING TIME.

 

 

 

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