ROASTED CORNISH HENS WITH RICE STUFFING

Roasted Cornish Hens with Rice Stuffing image

Provided by Amy H.

Time 2h50m

Number Of Ingredients 12

1 small onion, finely chopped
2/3 c uncooked regular rice
1/4 c butter, melted
2 Tbsp lemon juice
1 can(s) cream of chicken soup, undiluted
2 tsp chives, dried
2 tsp parsley flakes
1 1/2 c water
2 tsp chicken soup base
4 (1-1 1/4 lb.) cornish hens
salt & pepper to taste
melted butter for basting

Steps:

1. Saute onion and rice in 1/4 cup butter, 5 minutes or until onion is transparent and rice is golden. Add lemon juice, soup, chives, parsley, water and bouillon cube and bring to a boil. cover , reduce heat to medium low and cook for 25 minutes.
2. Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry; sprinkle cavities with salt and pepper.
3. Stuff hens with rice mixture and close cavities. Secure with wooden picks and/or baking twine.
4. Brush hens with melted butter. Cover and bake at 375 for 45 minutes. Uncover and bake 1 hour and 15 minutes, basting frequently with butter. Yield 4 servings.