Best Dressed Hens
Raisin, apricot and orange flavors stuff Cornish game hens along with rice and white wine.
- 1/2 cup plus 2 tbsp apricot jam, divided
- 2 tablespoons orange-flavored liqueur or thawed orange juice concentrate
- 3 tablespoons butter or margarine, divided
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup long grain and wild rice mix
- 1 cup chicken broth or water
- 2/3 cup orange juice
- 1 cup California raisins
- 1 teaspoon dried tarragon
- 4 Cornish game hens (1-1/4 pounds each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup dry white wine
In small saucepan, heat and mix 1/2 cup jam, liqueur and 1 tablespoon butter until blended. Set aside.
In large saucepan, melt remaining butter over medium heat; add onion and celery. Cook and stir 2 minutes. Add rice mix and contents of seasoning packet, broth, juice, raisins and tarragon. Bring to boil; cover; reduce heat and simmer about 25 minutes until rice is tender. Cool slightly.
Preheat oven to 350°F. Rinse hens; pat dry with paper towels. Stuff with rice mixture, dividing equally. Fold wings under and tie legs together. Season with salt and pepper. Place breast side up in metal 9×13-inch pan. Baste hens evenly with glaze. Roast, basting often, about 1 hour until 160°F in thickest part of thigh or juices run clear.
Remove hens, cut in half and place on serving platter. Place baking pan over medium-high heat on stove top. Add remaining jam and wine; stir to loosen particles. Turn into saucepan and boil until sauce is reduce by half; serve with hens.
Nutrition Facts Per Serving
Calories 580 (43% from fat); Total Fat 28g (sat 9g, mono 12g, poly 5g, trans 0g ); Cholesterol 180mg; Protein 32g; Carbohydrate 49g; (Dietary Fiber 2g; Sugars 34g; ); Iron 3mg; Sodium 520mg; Calcium 54mg; Potassium 758mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.