Honey ‘N Spice Stuffed Cornish Hens are hens that are basted with a lemon-butter mixture and stuffed with lots of spices, rice, golden raisins, walnuts, etc. A meal for two for a special occasion!!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve on a special occasion under candelight and soft music. Have fun and Happy Cooking!
In a saucepan, combine 1/3 C long-grain rice, 1 t. instant chicken bouillon granules, 1 t. lemon juice, 1/4 t. salt, 1/8 t. ground tumeric, 1/8 t. ground cinnamon, dash of ground cloves, and a dash of ground black pepper. Stir in 2/3 C water. Bring to a boil. Reduce heat; cover and simmer for about 20 minutes, or until liquid is absorbed.
Stir in 1 T. honey and 1 T. butter, then add 1/4 C golden raisins and 2 T. chopped walnuts.
Season cavities of 2 (1 to 1 1/2 lb.) Cornish Hens with salt. Lightly stuff birds with rice mixture. Pull neck skin to the back of each bird; fasten securely with small skewer. Tie legs to tail; twist wing tips under back.
Place both hens breast side up on rack in a shallow roasting pan. Brush them with some cooking oil; cover loosely with foil. Roast in 375 degree oven for 30 minutes.
Meanwhile, Combine 2 T. lemon juice and 1 T. melted butter.
Uncover hens; baste with lemon-butter mixture. Roast again, uncovered, about 1 hour longer or until done and tender, basting 1 – 2 times with lemon-butter sauce. Makes 2 servings.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!