Glazed Cornish Hens with Pecan-Rice Stuffing

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.

TIME & SERVINGS

YIELDS: 8 SERVING(S)
PREP TIME: 10 MINUTES
COOK TIME: 1.25 HOURS
 

INGREDIENT

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
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
tap here
1 cup chopped pecans, toasted
3 green onions, thinly sliced
1/2 cup golden raisins
 

INSTRUCTIONS(STEPS)

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