stuffed cornish hens burgundy

Ingredients

• Servings: 8
• 4 (1 1/2 pound) rock cornish hens
• salt and ground black pepper to taste
• 2/3 cup long-grain rice
• 1/2 cup slivered almonds
• 6 tablespoons sliced green onion
• 1/4 cup butter
• 2 cups water
• 2 cubes chicken bouillon
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 6 tablespoons chopped fresh parsley
• burgundy glaze:
• 1/2 cup currant jelly
• 1/2 cup burgundy
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon ground allspice

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• lightly season hens with salt and black pepper to taste.
• mix rice, almonds, green onion, and 1/4 cup butter together in a saucepan over low heat; cook and stir until rice is lightly toasted, about 10 minutes. add water, chicken bouillon, lemon juice, and 1 teaspoon salt; bring to a boil. reduce heat, cover, and simmer until rice is cooked and water is absorbed, 20 to 25 minutes. stir parsley into rice mixture.
• stuff the cavity of each hen with rice mixture; truss the hens by securing the legs together with kitchen string. place hens breast-side up in a shallow pan; loosely cover the pan with tented aluminum foil.
• roast hens in the preheated oven for 30 minutes.
• mix currant jelly, burgundy , 2 tablespoons butter, lemon juice, cornstarch, worcestershire sauce, and allspice together in a saucepan; cook and stir over medium heat until glaze is smooth and thickened, 10 to 15 minutes.
• uncover hens and brush with burgundy glaze; continue roasting for 1 hour, brushing frequently with glaze. drumsticks with move easily in sockets when done. an instant-read thermometer inserted near the bone of the hens and in the center of the stuffing should read 165 degrees f (74 degrees c). transfer hens to a hot platter and serve with remaining glaze.