Stuffed Cornish Hens - homemade

Memorable Mother's Day

Give mom a break from the kitchen this Mother’s Day by surprising her with a delicious dinner.  This simple yet elegant Cornish Hen recipe makes a stunning main dish that will impress the whole family.  This recipe means a little more time in the kitchen, but will make mom feel extra special to see it served up.  Once you stuff the hens and get them in the oven you’ll have plenty of time to spend with mom.  Add some extra nutritional benefits when you serve the meal with an array of brightly colored veggies.  

Stuffed Cornish Hens

3 cups fat-free, reduced-sodium chicken broth, divided
1 cup water
1/2 cup wild rice, rinsed well
1/2 cup brown rice
2 tsp. fresh or 1/2 tsp. dried tarragon
1/2 tsp. fines herbes*
Salt and freshly ground pepper
2 tsp. canola oil
1/2 medium onion, finely chopped
4 oz. mushrooms, sliced thin
1/4 cup slivered blanched almonds
3 Cornish hens, rinsed and trimmed of excess fat.
4 Tbsp. Seville orange or regular orange marmalade
1/2 Tbsp. fresh lime juice

In a large pot, bring 2 cups of broth and 1 cup of water to a boil.  Add the rice, tarragon and fines herbes.  Bring to a boil, reduce heat, cover and simmer for about 45 minutes or until the rice is almost tender.  Transfer the cooked rice to a bowl, draining any excess liquid.

While the rice cooks, heat the oil in a non-stick pan over medium heat.  Add the onions and sauté until they are soft and translucent.  Raise the heat to high.  Add the mushrooms and almonds, stirring constantly to prevent burning.  Sauté about 3 minutes or until the nuts are golden. Combine the mixture with the cooled rice.  Season to taste with salt and pepper.

Preheat the oven to 375 degrees.  Season the cavities of the hens with salt and pepper.  Stuff the hens with the rice mixture.  Season the skin with salt and pepper.  Place the hens on a rack in a shallow roasting pan, breast side up.  Pour one cup of chicken broth in the bottom of the pan.  Hens should roast for about 75 minutes total.  Baste with the broth every 15 minutes.  

Meanwhile, gently heat the marmalade on the stovetop or in a microwave oven at low power until melted.  Stir in the lime juice.  During the last 30 minutes of roasting, baste the hens with the mixture to glaze them.  If the top of the hen becomes brown before cooking is completed, cover it lightly with foil.  Hens are done when the juices run clear after pricking a thigh with a fork. Once the hens are done, remove them from the oven and let them rest for 15 minutes.  

Cut the hens in half, lengthwise.  Transfer any pan juices to a small cup and skim off the fat.  Divide the rest of the stuffing among four plates and place 1/2 a hen on top of it.  Gently heat the pan juices in a microwave oven.  Pour it over the hens.  Serve with cooked vegetables.  

*Fines herbes is a commercially prepared mixture of dried herbs that typically includes parsley, chervil, tarragon and chives.

Makes 6 servings, each serving includes 1/2 a hen plus 1/2 cup of rice mixture.

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