- 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 wine
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground allspice
- 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 wine, 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.
05/12/2018
recipepes.com
Stuffed Cornish Hens Burgundy, recipe
PT15M
PT1H
5
455 calories
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