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Mom's Cornish Game Hens

From the Kitchen of jeanneleez

Category: Entrees
Servings: 2 - 4 based on whether people will eat a whole or half hen. Presentation is best with a whole hen per person.
Preparation Time: Hour and a halfS

Recipe Ingredients

2 Cornish game hens, rinsed with fresh water and patted dry, both inside and out
1 box Uncle Ben's Wild Rice Stuffing Mix
1 tbsp butter
1/2 cup Mushrooms, sliced thinly
Garlic, minced
1/2 cup red onion, chopped in 1/4" dice 
Freshly ground black pepper to taste
One packet chicken boullion
Parsley
4 slices streaky bacon

 

Recipe Directions

Melt butter over medium heat. When bubbly, add in onions, garlic, and mushrooms. Stir together to distribute butter, and cook until the mushrooms are slightly browned on the edges, and the onions are cooked through. Pepper to taste, but do not salt. Add in the water (you can substitute chicken stock) and butter requirements for the rice mix, and follow cooking directions on box. (Another optional ingredient that can be added to this mixture is half a box of frozen spinach.)

Preheat oven to 350 degrees F.

While rice mixture is cooking, rub pepper and chicken boullion granules on the inside and outside of the birds. Prepare the streaky bacon by taking the slices and using the broad side of your best knife to run down the length of each piece, flattening and widening them. 

Once rice mixture is cooked, remove from heat, and using a spoon, fully stuff each bird. You might also be able to stuff from the neck side, if the skin flaps allow it. Loosely truss birds closed (I usually just use a couple of metal skewers, a little longer than toothpicks, to close up the stuffing, but I leave the legs free, and akimbo the wings.) Lay two slices of bacon across the top of each bird, going from each wing across to the opposite drumstick.

Place in the oven and roast until cooked, basting occasionally (The bacon will do most of the work.) Remove the bacon for the last five minutes of roasting. Let stand for five minutes once removed from oven.

Recommended sauce would be a roasted garlic sauce, which can be made by throwing 30-40 cloves of garlic into the bottom of the hen's roasting pan. While the hens are resting, take all of the garlic and any pan juices and whirl them up in the blender until smooth. Taste for seasoning. You may want to add a little butter (while it's hot) or a few herbs. Do not recook. Yummy.