Honey and spice cornish hens

1 Servings

Ingredients

Quantity Ingredient
4 Cornish game hens (1-1/2 pounds each)
⅔ cup Long grain rice
2 teaspoons Instant chicken bouillon granules
2 teaspoons Lemon juice
¼ teaspoon Ground turmeric
¼ teaspoon Ground cinnamon
1 dash Ground cloves
1 dash Pepper
2 cups Water
2 tablespoons Honey
2 tablespoons Butter
½ cup Light raisins
¼ cup Chopped walnuts
½ teaspoon Salt
Cooking oil
¼ cup Lemon juice (freshly squeezed preferred)
2 tablespoons Butter; melted

Directions

STUFFING

BASTING SAUCE

In a saucepan, combine the rice, bouillon, lemon juice, turmeric, cinnamon, cloves and pepper. Stir in water and bring to a boil. Reduce heat; cover and simmer about 25 minutes or until liquid is absorbed; remove from heat.

Stir in honey, butter, raisins and nuts. Season cavities of hens with salt; lightly stuff with rice mixture; fasten necks closed with toothpicks. Place hens breast side up in a shallow roasting pan. Brush with oil, cover loosely with foil and bake at 375F for 30 minutes. For basting sauce, combine lemon juice and butter. Remove foil and discard; baste hens with lemon butter. Return hens to oven and bake, about 45 minutes longer, basting every 15 minutes, or until done.

Yield: 4 Servings

Source: Lynette Brewer, Fort Wayne, Indiana Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.

Makolondra" <pmakolon@...> on Oct 31, 1997

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