102 - A Fine Romance
Rock Cornish Game Hens with Fruit Nut Stuffing
Rock Cornish Game Hens work well for a romantic dinner. You can
present each person his or her own bird or half a bird, depending
on how hungry they are. The stuffing is delicious and works well
with the delicacy of the hens. It also compliments nicely other
game such as turkey, goose, capon, pheasant or quail.
two, one pound Rock Cornish Game Hens
- two one-pound, Rock Cornish Game Hens with giblets removed.
- one cup wild rice
- four cups chicken stock, preferably home made. If using canned
stock, try to find a variety which is low in sodium. If using
regular canned stock, omit additional salt.
- 1/4 cup butter
- 1/4 cup chopped celery
- 1/4 cup chopped white onion
- 1/4 dried cranberries
- 1/4 cup dried (or fresh) apricots
- 1/4 cup sliced, roasted almonds
- zest of one orange
- one ounce Cointreau (optional)
- one cup fresh squeezed orange juice
- two ounces honey
Method Rock Cornish Game Hens
- Bring chicken stock to a boil. Add salt and wild rice. (Omit
salt if using regular, canned stock) Cover and allow to simmer
for 45 minutes.
- Melt butter in skillet which has been set to medium-high.
Add chopped celery and allow it to cook for a few moments.
- Add onion and allow to simmer for a few more moments until
translucent. (Adding the celery first increases the water content,
therefore the onions will not burn)
- Add dried cranberries and dried apricots. (One could substitute
the same amount of fresh apricots)
- Add roasted almonds and the zest of one orange and allow the
stuffing to saute for a few moments.
- Add Cointreau (if desired)
- Once everything is well blended, take this portion of the
stuffing off heat and keep warm.
- When rice is finished cooking, add it to the stuffing and
mix thoroughly. Set aside to cool.
- Pre-heat oven to 425-degrees
- Rinse hens under cold water. Trim excess fat from along the
edges of the cavity.
- Once stuffing is cool enough to handle, stuff the hens loosely
with the fruit and nut mixture, making sure that the stuffing
reaches the neck of the cavity.
- Using kitchen string, tie together the hens legs and tuck
any loose flaps of skin over the cavity.
- As a final touch, blend one cup of freshly-squeezed orange
juice with two ounces of honey. Pour the orange and honey glaze
over the birds.
- Place uncovered into the oven.
- Immediately reduce the temperature to 325-degrees. This helps
to sear the birds' skin while maintaining their juiciness.
- Roast the Cornish Hens for 45 minutes, basting every 15-minutes.
The hens are done when, after pricking the flesh with a fork,
the juice runs clear.