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Cornish Hens with Rice Stuffing Recipe

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This recipe for Cornish Hens with Rice Stuffing, by , is from Emily & Shaun Gensler, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Vickie


2 - 1LB Cornish game hens
salt & pepper
2 Tb slivered almonds
2 Tb finely chopped onion
1/3 cup UNCOOKED long-grain rice
3 Tb butter
1 cup water
1 chicken bouillon cube
1 tsp lemon juice
1/2 tsp salt
3oz can of chopped mushrooms, drained (1/2 Cup)

Preheat oven to 400
-Season hens inside & out with salt & pepper.
-In a sm saucepan, cook almonds,onions & rice in butter for 5-10 min, stirring frequently.
-Add water, bouillon cube, lemon juice & salt.
-Bring mixture to a boil, stirring to dissolve bouillon cube.
-Reduce heat to simmer. Cover & cook slowly for about 20-25 minutes, or until liquid is absorbed and rice is fluffy. Stir in the drained mushrooms.
-Lightly stuff birds with rice mixture. -Place, breast side up, on a shallow rack in a shallow baking pan. Brush with malted butter.
-Roast, COVERED in 400 oven for about 30 minutes.
-Uncover and roast approximately 1 hour longer (or until drumstick can be twisted easily in socket)
-Brush birds with melted butter during last 15 minutes of roasting time

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a great recipe for a special dinner! I will tell you, because of differing tastes, I have never used the almonds or mushrooms and my kids always loved the rice! We have actually just used the recipe for the rice stuffing as a side dish for fried chicken! The rice recipe easily doubles or triples for company, or extra for another meal.
One hint I will give you from the been there/done that department - give the hens plenty of time to thaw in the refrigerator! Not unlike turkey, they are a bear to remove any giblets from, or stuff, if they are partially frozen!!




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