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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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With a golden and flavorful stuffing, these tender hens are a special-occasion entree for just the two of us.Wanda Jean Sain, Hickory, North Carolina Ingredients:
2 tablespoons finely chopped onion |
1/3 cup uncooked long grain rice |
4 tablespoons butter, divided |
3/4 cup water |
1/2 cup condensed cream of celery soup, undiluted |
1 tablespoon lemon juice |
1 teaspoon minced chives |
1 teaspoon dried parsley flakes |
1 teaspoon chicken bouillon granules |
2 cornish game hens (20 to 24 ounces each) |
salt and pepper to taste |
1/2 teaspoon dried tarragon |
Directions:
1. In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly.
2. Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13-in. x 9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens.
3. Cover loosely and bake at 375° for 30 minutes. Uncover and bake 30-45 minutes longer or until a meat thermometer reads 180° for hens and 165° for stuffing, basting frequently with tarragon butter. Yield: 2 servings.
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