Name: Glazed Cornish Hens with Pecan-Rice Stuffing
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: 8 Cornish game hens (20 to 24 ounces each) -; 1/4 cup butter, softened -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 2 cups unsweetened apple juice -; 1 tablespoon honey -; 1 tablespoon Dijon mustard -; PECAN RICE: -; 2 tablespoons butter -; 1-1/2 cups uncooked long grain rice -; 2 teaspoons ground cumin -; 1 teaspoon curry powder -; 4 cups reduced-sodium chicken broth -; 1 cup chopped pecans, toasted -; 3 green onions, thinly sliced -; 1/2 cup golden raisins -

Glazed Cornish Hens with Pecan-Rice Stuffing

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Glazed Cornish Hens with Pecan-Rice Stuffing

1. 8 Cornish game hens (20 to 24 ounces each) -

2. 1/4 cup butter, softened -

3. 1/2 teaspoon salt -

4. 1/2 teaspoon pepper -

5. 2 cups unsweetened apple juice -

6. 1 tablespoon honey -

7. 1 tablespoon Dijon mustard -

8. PECAN RICE: -

9. 2 tablespoons butter -

10. 1-1/2 cups uncooked long grain rice -

11. 2 teaspoons ground cumin -

12. 1 teaspoon curry powder -

13. 4 cups reduced-sodium chicken broth -

14. 1 cup chopped pecans, toasted -

15. 3 green onions, thinly sliced -

16. 1/2 cup golden raisins -

How to cook deliciously - Glazed Cornish Hens with Pecan-Rice Stuffing

1. Stage

Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan.

2. Stage

Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving.

3. Stage

Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly.

4. Stage

For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins.

5. Stage

Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.