Stuffed Rock Cornish Hen Recipe
Rock Cornish hens are an alternative to a large roasting chicken, and
they cook in a fraction of the time.
The stuffing is a great part of this recipe, it has a good combination
of textures and flavors and the yogurt keeps the dressing moist,
while adding a nice tang.
Ingredients for making stuffed Rock Cornish hens;
2-1/2-cups chicken broth
1-cup converted rice( I use Uncle Ben's)
1-cup plain yogurt
1/2-cup raisins, dried cranberries or dried currents
1/4-cup pine nuts or slivered almonds
1/4-cup sliced green onions
2-1/2-tablespoons orange juice
1-1/2-teaspoons grated orange peel
1/4-teaspoon ground allspice
1/4-teaspoon ground cinnamon
1/2-teaspoon fresh ground pepper
6-Rock Cornish hens(1 to 1-1/2 pounds each)
Bring chicken broth to a boil in a medium saucepan. Stir in the rice.
Cover and simmer for 20 minutes. Remove from the heat. Let stand covered
until all liquid is absorbed, about 5 to 8 minutes.
Stir in 1/2 cup of the yogurt, raisins, pine nuts, green onions, orange juice, orange peel,
allspice, and cinnamon.
Preheat oven to 350 degrees.
Stuff the Rock Cornish hens with the rice mixture. Use about 3/4-cup per hen.
Place the hens on a rack in a large shallow baking dish. Brush with 1/4-cup of yogurt and
sprinkle with salt and pepper. Bake for 45 minutes.
Brush the hens with the remaining 1/4-cup yogurt and continue to bake
for 35 to 40 minutes more or until juices run clear when hens are pierced with a fork.
Makes 6 servings.